*Note: In order to convert this recipe to a Carrot Sheet Cake, grease and flour a 13-by-9-inch baking dish. Follow the same instructions, but with these changes:
Decrease all-purpose flour to 2 cups
Add 2 teaspoons baking powder to the flour mixture
Increase eggs to 4
Increase grated carrots to 2¾ cups
Increase vegetable oil to 1¼ cups
Bake 40-45 minutes or until a cake tester comes out clean. Cool completely on a wire rack. While the cake is cooling, make the Cream Cheese Frosting:
1 (8-ounce) package cream cheese, room temperature
½ cup unsalted butter, softened
4 cups powdered sugar
In the bowl of an electric mixer, beat the cream cheese and butter at medium speed until well combined. Decrease the mixer speed to low and gradually add the powdered sugar. When incorporated, increase the mixer speed to medium and beat for 2 minutes until smooth and creamy. Scrape down the sides of the bowl as necessary. When the cake has completely cooled, spread the top with the frosting, then slice and serve.