Preheat oven to 350 degrees.
Beat the eggs, oil, and sugar together until combined and fluffy.
In a seperate bowl whisk together the flour, cinnamon, salt, baking soda and baking powder. Add 1/2 cup at a time into the egg mixture mixing well after each addition.
Add in the pumpkin and mix until combined.
Pour into a greased bundt pan and bake for 50-60 minutes or until toothpick comes out clean. Cool in the pan for 10 minutes and then turn out the cake onto a cooling rack to finish cooling.
Once the cake has cooled bring the brown sugar, water, butter and agave to a boil in a small sauce pan over meduim-high heat. Stirring well, boil for one minute over medium-low heat.
Remove from heat and whisk in the powdered sugar until well combined.
Pour over the cooled cake and top with roasted, chopped pecans if desired.