Carrot Cake Panna Cotta with Bourbon Butterscotch

0 Bloom the Gelatin: Add the carrot juice to a bowl and sprinkle the gelatin over the top. Let bloom for 10 minutes.
1 Heat the Base: Add the heavy cream, vanilla bean paste, condensed milk, salt, brown sugar, nutmeg, ginger, cinnamon sticks, and orange zest to a pot. Heat until hot, without boiling.
2 Add the Gelatin: Whisk the bloomed gelatin into the steaming mixture until fully dissolved. Let cool for about 20 minutes.
3 Combine with Cream Cheese: Add the cream cheese and sour cream to a large bowl and whisk to loosen. Strain in about 1/3 cup of the carrot cream mixture and whisk until incorporated. Strain in the remaining mixture a bit at a time, whisking until smooth.
4 Set: Lightly grease 8 disposable plastic cups with a neutral oil on a paper towel. Divide the mixture into 8 single-serve cups. Refrigerate 6 hours to overnight, until set.
5 Make the Butterscotch: Add the brown butter, brown sugar, heavy cream, agave, cinnamon, and salt to a saucepan and mix. Bring to a simmer and cook on low for about 12 minutes, until no graininess remains. Turn off the heat, add the bourbon, and whisk for 1 to 2 minutes. Cool completely.
6 Assemble: Flip each cup onto a serving plate and tap out the carrot panna cotta. Top with bourbon butterscotch and toasted pecans.