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Prepare 1 batch of Same-day Focaccia Dough* but sub in 420-450ml (1.75-1.9 cups) warm carrot juice for the water.
Mix all of the carrot cake mixture ingredients together and fold HALF of the carrot cake mix into the dough during the stretch and folds (save the other half to stuff inside).
Proof the dough for 1-1.5 hours.
Make the cinnamon filling by mixing together the melted salted butter, light brown sugar, ground cinnamon, and vanilla extract.
Once the dough has proofed in bowl, tip into a 9x13 metal tray lined with nonstick parchment and 2 Tbsp melted salted butter. Pull the dough into an even layer and spread over half of the cinnamon mixture. Sprinkle on the second half of the carrot cake mixture. Fold and flip as instructed in focaccia tutorial. Cover and proof for 1-1.5 hours.
Preheat oven to 220C/430F. Sprinkle an additional 55g (⅔ cup) grated carrot over the dough and spread on the rest of the cinnamon mixture (you'll need to warm it back up). Dimple and bake for 19-24 minutes or until golden.
Whisk together the cream cheese, milk, powdered sugar, and ¼ teaspoons to make the cream cheese drizzle.
Once the focaccia has cooled, drizzle with the icing and top with some more finely diced pecans (about 20g or ¼ cup).