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Loaf Carrot Cake with Praline Cream Cheese Frosting

Small-batch carrot cake filled with classic mix-ins and spices then topped with nutty praline cream cheese frosting

Course Dessert
Cuisine American
Keyword carrot cake loaf, classic carrot cake small batch, praline carrot cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 slices
Calories 384 kcal
Author Jazzmine from Dash of Jazz

Ingredients

For the Loaf Carrot Cake

  • 1 ⅓ cup flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup raisins
  • ½ cup pecans
  • 1 cup matchstick carrots roughly chopped
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 3 eggs
  • ½ cup butter melted
  • 1 teaspoon vanilla extract
  • ½ cup crushed pineapple

For the Praline Cream Cheese Frosting

  • ¼ cup butter
  • cup brown sugar
  • cup heavy cream
  • 3 ounces cream cheese softened
  • 1 cups powdered sugar sifted
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • chopped pecans for garnish

Instructions

  1. Preheat oven to 375 degrees. Spray a small loaf pan with nonstick spray and or/line with parchment paper. Set aside.

  2. Whisk together flour, sea salt, baking powder, baking soda, cinnamon, nutmeg, clove, and ginger in a large bowl. Stir in the raisins, pecans, and matchstick carrots to coat them in the dry mixture.

  3. Add brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and crushed pineapple to bowl and stir until just combined and no dry pockets remain. Batter will be thick

  4. Transfer batter to prepared loaf pan and bake for about 35 minutes or until a toothpick inserted into multiple parts of the cake comes out dry (crumbs are fine as the cake should be moist).

  5. While the cake bakes, make praline sauce: melt butter for frosting in a small saucepan over medium heat. Stir in brown sugar and heavy cream until sauce is uniform. Bring to a boil then reduce to low and simmer for about 10 minutes. Remove from heat and allow to cool fully.

  6. Add softened cream cheese and powdered sugar to a stand mixer or bowl and beat or mix vigorously by hand to combine. Mix in vanilla extract, sea salt, and cooled praline sauce and beat until smooth and fluffy. Frosting may be a bit thin if praline sauce is at all warm but will thicken and stiffen as the cake cools.

  7. Once cooled, frost cake with praline cream cheese frosting and sprinkle chopped pecans over top.

Nutrition Facts
Loaf Carrot Cake with Praline Cream Cheese Frosting
Amount Per Serving
Calories 384 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g25%
Trans Fat 1g
Cholesterol 81mg27%
Sodium 476mg21%
Potassium 239mg7%
Carbohydrates 64g21%
Fiber 2g8%
Sugar 42g47%
Protein 7g14%
Vitamin A 2542IU51%
Vitamin C 2mg2%
Calcium 111mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.