Preheat oven to 350° F. Spray a 9x5 loaf pan with cooking spray, line the bottom with parchment paper, then spray the top of the parchment paper with cooking spray.

In a medium sized bowl combine the oats and milk and let them soak while you prepare the rest of the ingredients.

In a large bowl whisk together the flours, baking powder, baking soda, salt and spices.

Add the crushed pineapple, maple syrup, Greek yogurt, eggs, vanilla and shredded carrots to the oat mixture and whisk together until combined. Pour the wet ingredients in with the dry and fold together until just combined with a rubber spatula. Stir in the raisins and pecans.

Pour the batter into the prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted into the center comes out clean. Cool the bread in the pan for 10 minutes before inverting it onto a wire rack to finish cooling.

In the bowl of a stand mixer with the paddle attachment or with a hand held mixer, beat together the cream cheese, cinnamon, vanilla and pinch of salt until smooth. Scrape down the sides of the bowl and add in the powdered sugar and beat until smooth. Spread the frosting over the top of the completely cooled bread and garnish with toasted chopped pecans if desired.