1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. Mix the granulated sugar, brown sugar, and vegetable oil until smooth.

4. Add the eggs one at a time and stir in the vanilla extract.

5. Fold the grated carrots and crushed pineapple into the wet mixture.

6. Add the chopped walnuts or pecans and raisins if using.

7. Combine the dry ingredients with the wet ingredients and stir until just incorporated.

8. Pour the batter into the prepared baking pan and spread evenly.

9. Bake for 35 to 45 minutes or until a toothpick inserted into the center comes out clean.

10. Allow the cake to cool completely before frosting.

11. Beat the cream cheese and butter together until smooth and creamy.

12. Gradually add the powdered sugar, then mix in the vanilla extract and salt.

13. Spread the cream cheese frosting evenly over the cooled cake.

14. Melt the sugar in a saucepan over medium heat while stirring constantly.

15. Add the butter and stir until combined.

16. Slowly pour in the heavy cream and continue stirring until smooth.

17. Remove from heat and stir in the sea salt.

18. Let the caramel cool slightly, then drizzle over the frosted cake.

19. Slice and serve chilled or at room temperature.