Preparation 
1. Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish. Prepare the carrot cake mix according to package instructions, using water, vegetable oil, and eggs. Stir in the grated carrots and crushed pineapple. Pour the batter into the prepared baking dish and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 
2. Poke the Cake: While the cake is still warm, use the end of a wooden spoon or a skewer to poke holes all over the cake. 
3. Prepare Caramel Filling: In a small bowl, mix together the caramel sauce and sweetened condensed milk until smooth. Pour the caramel mixture evenly over the warm, poked cake, allowing it to seep into the holes. 
4. Cool the Cake: Allow the cake to cool completely in the pan.
5. Prepare Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. 
6. Frost the Cake: Spread the cream cheese frosting evenly over the cooled cake.
7. Add Topping: Drizzle extra caramel sauce over the frosting and sprinkle with sea salt to taste.
8. Serve and Enjoy: Slice and serve the cake. Enjoy the sweet and salty flavors of this delicious dessert! 
