Preheat oven to 350 degrees.
In a small saucepan, combine carrots, coconut oil, vanilla, cinnamon, and sugar. Sauté over medium low heat, stirring occassionally for 3-4 minutes, or until carrots have softened slightly and sugar has completed dissolved.
To carrots, add chopped pecans, raisins, and softened cream cheese. Stir well to combine. Mixture should be semi-thick, but easy enough to spread with a spoon.
Lay crescent roll triangles on a sheet pan. Add a heaping tablespoon of carrot mixture to each triangle and spread evenly across dough. Roll each triangle into crescent shape and place onto sheet pan.
Bake for 14-16 minutes, or until rolls are golden brown.