Preheat oven to 400 degrees F and line a baking pan with a silicone baking mat or parchment paper.
In a large bowl or in a stand mixer, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, spices, and salt until well combined.
Beat in the cubed butter until the mixture looks crumbly. This is going to make the scones much lighter, creating tiny pockets of melted butter inside the dough that will keep the scones from becoming dense while baking.
Add in the grated carrot and shredded coconut and toss until evenly combined.
Gradually pour in the buttermilk and stir until the mixture starts to resemble dough.
Turn it out onto a floured surface and gently knead until the dough comes together.
Shape the dough into an 8-inch circle that is about a ¼ inch thick. Any thicker than this and the dough won't cook all the way on the inside before the outside starts getting dark or burned. and Place onto the prepared baking pan, Brush the milk onto the dough and slice into 8 wedges.
Sprinkle with turbinado sugar leaving enough room between them to expand a little.
Bake for 15-18 minutes, until the tops are lightly browned, and transfer to a cooling rack.
Start combining all the ingredients for the cream cheese frosting while the scones are baking. Using a hand or stand mixer, whisk until frosting is smooth. Once the scones have had time to cool, either spoon the frosting onto the scones or dip the tops inside the bowl of frosting. Top with toasted coconut and chopped pecans
