Homemade Carrot Cake Sheet Cake

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vegetable oil until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots, crushed pineapple, and chopped nuts (if using).
Pour the batter into the prepared baking pan and spread it out evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool completely in the pan on a wire rack.
For the cream cheese frosting, beat the cream cheese and butter together until smooth.
Gradually add the powdered sugar and vanilla extract, beating until creamy and smooth.
Spread the frosting evenly over the cooled cake.
Slice and serve, and enjoy your delicious homemade carrot cake sheet cake!
Prep Time: 20 minutes | Cooking Time: 25-30 minutes | Total Time: 45-50 minutes | Kcal: 350 kcal | Servings: 12 servings