Whisk warm milk, yeast, and 1 tablespoon sugar in a stand mixer bowl. Let sit for 5-10 minutes until frothy.
Add remaining sugar, melted butter, eggs, salt, cinnamon, and carrots. Mix with dough hook, gradually adding flour.
Knead on medium-low for 6-8 minutes until smooth. Cover and let rise in a warm spot for 1 to 1.5 hours.
Roll dough into a 12x18 inch rectangle. Spread softened butter over it, then sprinkle with brown sugar, organic ceylon cinnamon, and pecans.
Roll tightly into a log. Cut log in half lengthwise. Twist halves together and place in a greased 9x5 inch loaf pan using high end bakeware.
Let rise for 30-45 minutes. Preheat oven to 350°F (175°C).
Bake for 40-50 minutes until golden and internal temperature reaches 190°F. Tent with foil halfway if needed.
Beat cream cheese, 2 tablespoons butter, powdered sugar, premium vanilla bean paste, and salt until fluffy. Spread over warm bread.
