Carrot cake in bread form? Yes, please! Keep the structure of the bread light by shredding the carrot by hand on the fine-shredding surface of a box grater (avoid using a food processor, which can result in a soggy, dense texture).
Preheat oven to 350°F. Grease bottom and 1/2 inch up sides of an 8x4-inch loaf pan. In a large bowl stir together first five ingredients (through baking soda). Make a well in center of flour mixture.
In a medium bowl combine the next six ingredients (through vanilla). Add carrot mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1/2 cup of the candied pecans. Spread batter into prepared pan. For streusel, in a small bowl combine the remaining 1/2 cup candied pecans, the oats, coconut, and butter. Sprinkle over batter.
Bake 55 to 60 minutes or until a toothpick comes out clean. Cover loaf with foil the last 10 minutes of baking, if necessary, to prevent overbrowning. Cool in pan on a wire rack 10 minutes. Remove from pan; cool on wire rack. Wrap and store overnight before slicing.