Carrot Cake Sheet

• 2 cups of general-purpose flour
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of salt
• 1 and 1/2 cups of white sugar
• 3 large eggs
• 1 cup of vegetable oil
• 2 cups of shredded carrots
• 1 cup of either chopped pecans or walnuts optional

For the topping:

• 8 ounces of cream cheese at room temperature
• 1/2 cup of unsalted butter at room temperature
• 4 cups of powdered sugar
• 2 teaspoons of vanilla extract