HEAT oven to 350°F. Coat a 13 x 9-inch baking pan with no-stick cooking spray.
For Cake: BEAT cake mix, cinnamon, oil and eggs in large bowl with electric mixer on low until moistened. Beat 2 minutes on medium speed. Fold in shredded carrots and pecans. Pour into prepared pan.
BAKE 28 to 30 minutes or until toothpick inserted in center comes out clean.
For Frosting: HEAT oven to broil. Place oven rack 4 inches from heat. Combine brown sugar, heavy cream, coconut and pecans in medium bowl. Gently spread on top of warm cake. Broil 4 to 5 minutes or until bubbly and light golden brown. Cool on wire rack.