Preheat the oven to 350F (180 C). Grease and line a loaf pan.
Make the streusel: Combine oat flour, brown sugar, cinnamon, and salt together in a medium bowl. Cut in the cold butter with a fork. Mix until the streusel resembles coarse crumbs. Set aside.
Make the cake batter: In a large bowl, whisk together eggs, applesauce, oat milk, vanilla, oil, sugar and salt.
Add oat flour, baking powder, baking soda, cinnamon, nutmeg. Mix the mixture until combined.
Fold in the carrots, cranberries and chopped pecans.
Transfer into the prepared pan. Level the top.
Sprinkle streusel on top. Using the back of a spoon, gently press the streusel down into the top of the loaf.
Bake for 45 to 60 minutes or until a toothpick inserted into the center comes out clean. If you notice the loaf is browning on top or on the edges too quickly, loosely tent the loaf with aluminum foil. Baking times vary so keep an eye on yours.
Remove the bread from the oven and set on a wire rack. Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3-4 days or in the refrigerator for up to 1 week.
