Preheat oven to 350°F and spray loaf pan with coconut oil.
In a small bowl, combined flour, salt, baking soda, and cinnamon. Set aside.
In a large mixing bowl, cream sugar and butter. Add one egg at a time until well combined. Then add the Greek yogurt and vanilla.
Fold in carrots and pineapple and mix well until incorporated.
With a spoon or spatula, stir in dry ingredients but do not over mix.
Pour bread mixture into loaf pan and top with pecans.
Bake for 40 minutes or until a toothpick comes out clean.
Remove from oven and let cool for 10 minutes before removing and placing on cooling rack.
While the bread is cooling, place frosting ingredients into a medium bowl and beat on high until light and fluffy. Keep in refrigerator until ready to serve.
Notes
Refrigerate leftovers in an airtight container for up to 5 days.