Place carrots, pineapple, coconut milk, pineapple juice, spices and ice in a high-speed blender and blend until smooth. Taste, and add sweetener and protein powder if desired.
Pour in to two glasses, then sprinkle coconut and pecans on top for garnish.
CARROTS: I experimented with both raw and cooked carrots, and preferred the cooked which gave the smoothie a creamier texture, although the raw carrots worked well too. To cook carrots, steam or pop in to the microwave for ~3 minutes.PINEAPPLE: Fresh pineapple provides bromelain, a natural anti-inflammatory, but you can use canned or frozen pineapple too. OPTION: Add your favorite protein powder if desired.