Preheat the oven to 170 ºC.
Line a large baking sheet with baking paper.
1 Cream the butter and sugar with an electric beater. Mix in the golden syrup, egg and vanilla essence.
2 Sift the dry ingredients over the butter mixture and mix. Add the carrot and mix.
3 Use a tablespoon to put dollops of the mixture a few centimetres apart on thebaking sheet.
4 Press a pecan nut into the centre of each biscuit and bake for 7-10 minutes or until done. Leave the biscuits to cool a little on the baking sheet, then put on a wire rack to cool completely.