Preheat the oven to 350°F (175°C). Grease and flour the cake pans.

In a mixing bowl, combine flour, baking powder, baking soda, cinnamon, and salt.

In another bowl, beat together the sugars, oil, and eggs until smooth.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes.

Let the cakes cool in the pans for 10 minutes before transferring to wire racks.

In a mixing bowl, beat the cream cheese and butter until creamy.

Gradually add the powdered sugar and vanilla, mixing until smooth.

In a saucepan, melt the sugar over medium heat until it turns amber.

Add the butter and stir until melted, then slowly add the heavy cream.

Stir in the sea salt and let cool slightly.

Place one cake layer on a serving plate and spread frosting on top.

Add the second layer and frost the top and sides of the cake.

Drizzle salted caramel over the top before serving.