Prepare a baking sheet with parchment paper, a silicone baking mat, or spray with non-stick spray. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, sugar, spices, and salt.
Add in the frozen grated butter and toss with the dry ingredients until well coasted. Using the grated butter elminates the need to work the butter into crumbs with the flour.
Add in the shredded carrots and chopped pecans and toss to combine.
Combine the vanilla and cream together; pour over butter/flour mixture and using a wood spoon or fork, stir until just combined. You can also use your hands (I do) to do this step. Pat the dough into a ball. If the dough doesn't come together easily, add a tiny bit more cream to help it along.
Not to much, you don't want a wet dough. The dough will still look a bit rough, this is good.
Turn dough out to a lightly floured surface and pat into a 6-7 inch disk and about 1 inch thick.
Cut the dough into 8 equal wedges and place them on the prepared baking sheet and refrigerate for 30 minutes or in the freezer for 15 minutes. This gives the dough a bit of time to rest.
Preheat oven to 425 degrees (while the dough is resting).
Bake for about 22 - 25 minutes, or until golden brown. Remove from oven and place on a wire rack to cool compeletly before frosting.