In large bowl, stir together carrots, crushed pineapple, pecans, brown sugar and spices; set aside.
Separate biscuits and cut each into quarters. Add biscuit quarters to carrot mixture in bowl; gently toss to coat. Spoon coated biscuit quarters evenly into prepared pan. Pour any remaining liquid over top.
Bake 45 to 55 minutes or until baked through. Remove from oven; cool in pan on cooling rack 10 minutes then invert onto serving platter.
Spread or drizzle cream cheese frosting over top. Sprinkle with additional chopped pecans (optional). Serve warm.
Pillsbury GRANDS! carries tubes of honey butter refrigerated biscuit dough. If you cannot find these, substitute with any original flavor refrigerated biscuits (flakey or regular). Sometimes I will just buy the 4-pack of regular biscuits because it's cheap.
Store leftovers in the refrigerator for up to 3 days.
Nutrition information is an estimate only based on serving size as 1/12th of the bread.