1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup milk
1/2 cup butter, melted
3 eggs
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots (3 medium)
1/2 cup chopped pecans
Frosting:
12 oz (1 1/2 packages) cream cheese, softened
3/4 cup butter, softened
1/4 cup salted caramel sauce
1 1/2 teaspoons vanilla
2 cups powdered sugar
Topping:
1/3 cup salted caramel sauce
1/2 teaspoon coarse sea salt
Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of four 8-inch round cake pans with shortening. In large bowl, beat cake mix, milk, melted butter, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes. Stir in carrots and pecans. Spoon and spread batter evenly in pans (about 1 1/4 cups batter each). Bake 18 to 22 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to cooling rack; cool completely, about 1 hour. In large bowl, beat cream cheese and softened butter with electric mixer on medium-high speed until smooth. Beat in 1/4 cup caramel sauce and the vanilla. On low speed, beat in powdered sugar, 1 cup at a time, until smooth and creamy. Frost cake using 2/3 cup between layers. Frost sides with a thin layer of frosting so sides are covered but still showing through. Spread remaining frosting on top. Refrigerate uncovered at least 2 hours. When ready to serve, carefully pour and spread 1/3 cup caramel sauce over top of cake, allowing some to drip down sides; sprinkle sea salt on top. Cover and refrigerate any remaining cake.