1. Preheat the oven to 325°F. Grease and flour three 9-inch cake pans and line the bottoms with parchment paper.

2. Cream the butter and sugar together. Beat in the eggs one at a time.

3. In a small bowl, combine the apple butter, vegetable oil, and sour cream.

4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

5. Alternately add the wet and dry mixtures to the creamed butter and sugar, mixing until just combined.

6. Fold in the grated carrots, caramel syrup, and chopped pecans.

7. Divide the batter evenly among the three prepared pans.

8. Bake 35 to 40 minutes, until a toothpick inserted into the center comes out clean.

9. Cool the cakes in their pans on a wire rack for 30 minutes, then remove from the pans and cool completely. Level the rounded tops with a serrated knife.

10. For the frosting, beat the cream cheese until smooth, then mix in the powdered sugar. Beat in the apple butter and vanilla extract, then gently fold in the whipped topping.

11. Spread about 2½ cups of frosting on the bottom cake layer. Add the middle layer and frost with another 2½ cups. Top with the final layer and the remaining frosting.

12. Drizzle caramel topping around the top edges, letting it cascade down the sides. Sprinkle chopped pecans over the top.

13. Refrigerate until ready to serve.