Preheat oven to 375 degrees. Spray a small loaf pan with nonstick spray and or/line with parchment paper. Set aside.
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.
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
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).
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.
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.
Once cooled, frost cake with praline cream cheese frosting and sprinkle chopped pecans over top.