Preheat oven to 350 degrees. Grease an 8-9" loaf pan.
In a small bowl, mix white whole wheat flour, baking powder, cinnamon, nutmeg, salt, and pecans. Set aside.
In a medium bowl, whisk together eggs, oil, yogurt, brown sugar, and vanilla. Fold in pineapple and carrots.
Add flour mixture to the carrot mixture. Stir until combined.
Pour into prepared loaf pan.
Mix the topping ingredients - pecans, brown sugar, and cinnamon - and evenly sprinkle on top
Bake for 50-60 minutes or until loaf is brown and toothpick inserted into the center is clean. (I used an 8 1/2" pan and it took exactly 55 minutes.)
UPDATE (3/31/19): These make 12 perfect sized muffins too! Grease muffin tins and bake for 28-30 minutes or until toothpick inserted in the middle comes out clean.