Combine room temperature water and active sourdough starter in a large bowl. Mix well, then add melted butter, flour, salt, and spices. Stir until no dry flour remains visible.

Cover the bowl with a tea towel and let the dough rest for about 30 minutes.

Perform a set of coil folds or stretch and folds in the bowl. Pull one side of the dough up and fold it over itself, rotating the bowl, and repeat for about 4 sides. Let rest for another 30 minutes.

Incorporate half of the freshly grated carrots into the dough using the stretch and fold technique. Cover and allow to rest for another 30 minutes.

Add the remaining grated carrots to the dough and perform a final series of stretch and folds. Cover it again and let it rest for about 1 hour.

Cover the dough and let it rise at room temperature for approximately 6 hours or until doubled in size.

Place the dough in the refrigerator overnight or for up to 36 hours.

Line a baking sheet with parchment paper and drizzle oil over it. Flip the chilled dough onto the baking sheet.

Cover the dough with a clean towel and let it rest at room temperature for 2 hours.

Preheat your oven to 425°F (220°C). Use your fingers to dimple the surface of the dough, drizzle with oil, and bake for 25 minutes.

Prepare the cream cheese glaze by mixing cream cheese, powdered sugar, and a splash of milk until smooth.

Once baked, remove the focaccia from the oven and drizzle the cream cheese glaze over the warm bread. Top with toasted coconut and chopped pecans.