Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

In another bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat together until well blended. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract.

Gradually add the dry ingredient mixture to the wet mixture. Mix until combined—don’t overdo it! Fold in the grated carrots, crushed pineapple, and, if desired, the walnuts and raisins.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Once done, let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

While the cakes are cooling, start on the salted caramel sauce. In a medium saucepan over medium heat, melt 1 cup of sugar, stirring constantly until it turns a deep amber color.

Remove from heat and whisk in the butter until melted.

Slowly add in the heavy cream while whisking until the mixture is smooth. Finally, stir in the sea salt and let the sauce cool slightly.

Once the cakes have cooled completely, place one layer on a serving plate and drizzle with salted caramel sauce.

Top with the second cake layer and generously drizzle more sauce over the top.