1. Preheat the oven to 350°F and grease two 9-inch round cake pans. Line the bottoms with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

3. In a large bowl, whisk the granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

4. Add the dry ingredients to the wet ingredients and stir just until combined.

5. Fold in the freshly grated carrots and chopped nuts if using.

6. Divide the batter evenly between the prepared pans and smooth the tops.

7. Bake for 28 to 34 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

8. Cool the cake layers in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

9. Beat the softened cream cheese and butter until smooth and creamy.

10. Gradually beat in the powdered sugar, then add vanilla and a pinch of salt. Mix until fluffy.

11. Place one cooled cake layer on a serving plate and spread frosting over the top.

12. Add the second cake layer, then frost the top and sides of the cake.

13. Drizzle salted caramel sauce over the cake and sprinkle with extra chopped nuts if desired.

14. Chill for 20 to 30 minutes before slicing for cleaner pieces.