In a small saucepan, bring the water to a boil. Add the steel cut oats, pinch of salt and grated carrot, stir and lower to a simmer. Let cook for 5 minutes until water has evaporated. Stir in the cinnamon, maple syrup and most of the pecans, leaving some for garnish. Separate the oatmeal into two bowls, top with additional maple syrup, remaining toasted pecans, a dollop of coconut whip and an extra dash of cinnamon. Dig in!