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

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

In another bowl, whisk together the oil and eggs. Add the grated carrots and mix well.

Combine the wet and dry ingredients, mixing until just combined.

Pour the batter into the prepared cake pan and bake for 45 minutes or until a toothpick comes out clean.

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

Gradually add powdered sugar and vanilla extract, mixing until creamy.

In a saucepan, heat sugar over medium heat until it melts and turns amber.

Add cubed butter and stir until melted.

Remove from heat and carefully stir in heavy cream and sea salt.

Once the cake is cooled, spread the cream cheese frosting on top.

Drizzle the salted caramel over the frosting before serving.