Preheat the oven to 350°F.

Grease a 9 x 13-inch baking pan with cooking spray and set aside.

In a large mixing bowl, combine the carrot cake mix, dry instant vanilla pudding mix, eggs, whole milk, sour cream, vegetable oil, and chopped pecans, if using.

Mix until the ingredients are fully combined and the batter is smooth.

Pour the prepared batter into the greased baking pan.

Spread the batter evenly in the pan.

Bake for 40 to 45 minutes, or until the cake is fully baked and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Remove the cake from the oven.

Allow the cake to cool completely in the pan.

Once the cake has cooled, use a skewer to poke holes evenly over the entire surface of the cake.

Pour the sweetened condensed milk evenly over the top of the cake.

Spread the sweetened condensed milk gently, allowing it to flow into the holes.

Let the cake rest for at least 1 hour, or cover and refrigerate it overnight for a more developed texture.

Once the cake has set, prepare the frosting.

In a large mixing bowl, combine the heavy cream, dry instant cheesecake pudding mix, and powdered sugar.

Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the mixture until light, fluffy, and thick enough to spread.

Spread the prepared frosting evenly over the soaked cake.

Pour the salted caramel sauce over the frosting.

Spread or drizzle the caramel sauce evenly over the top.

Sprinkle the chopped pecans over the caramel layer.

Slice the cake into squares.

Serve chilled.

Store leftover cake covered with plastic wrap or aluminum foil in the refrigerator for up to 2 days.