Step 1

Preheat oven to 350 degrees.  Prepared a bread pan by spraying with coconut oil.

Step 2

Measure out dry ingredients and mix together.  I like to sift my ingredients but it's not essential.  Set aside.

Step 3

Cream sugar and butter until combined.  Add eggs one at a time until combined.  Add vanilla and greek yogurt.  Fold in shredded carrots and drained, crushed pineapple.  Mix until incorporated.

Step 4

Add dry ingredients to wet and stir until combined.  Do not overstir.  Add to prepared bread pan and top with toasted pecans.

Step 5

Bake in oven for 40-50 minutes or until a toothpick inserted in the middle comes out clean.  Cool in pan for at least 10 minutes and then transfer to a cooling rack for further cooling.