Carrot Sheet Cake

I love a good sheet cake and this one does not disappoint. The best part of the entire cake though has to be the cream cheese frosting. It's amazing! And totally decadent. And worth every single extra calorie, yum!

Carrot Sheet Cake

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
2-3 cups shredded carrots
2/3 cup chopped pecans or walnuts (opt.)

Preheat oven 350* F. Grease a large cookie sheet and set aside.
In a large mixing bowl, combine the eggs, oil and sugar. Beat until smooth. Sift together the flour, baking soda, baking powder, cinnamon and salt. Add to the egg mixture and mix well. Stir in the carrots and nuts if using. Pour into prepared pan. Bake @ 350* F for 20-25 minutes, until top springs back when lightly touched. Let cool completely on wire rack before frosting.

Frosting:
8 oz. cream cheese, softened
1/2 cup butter, softened
2 TBSP. sour cream (opt.)
1 tsp. vanilla
4 - 4 1/2 cups powdered sugar
2/3 cup chopped pecans or walnuts (opt.)

Combine the first 5 ingredients in a large bowl and beat until smooth. Mix well. Spread evenly over top of cake spreading from edge to edge. If desired, sprinkle chopped nuts evenly over the frosting. Chill frosted cake until ready to serve.