This Carrot Cake is super moist, packed with big carrot cake flavor & slathered with tangy cream cheese frosting. Made as a sheet cake, it's super easy and perfect for Easter!
Preheat the oven to 350F degrees. Grease and flour the bottom and sides of a 13x17 inch jelly roll pan.
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
Then in a separate large bowl using an electric mixer on medium speed, beat together the oil and sugars until evenly combined. Then beat in the eggs, vanilla and sour cream until no sugar lumps remain. You may need to turn off the mixer and scrape down the sides of the bowl.
Then with the mixer on low speed, carefully beat in the flour mixture followed by the grated carrots. Be careful not to over mix.
Pour the batter into the prepared pan spreading it to the edges then bake in the preheated oven for 20-35 minutes, or until an inserted toothpick comes out clean and if you give the pan a gently nudge the middle doesn't wobble.
Allow to cool fully in the pan before frosting.
In a large bowl using an electric mixer on medium speed, beat together the butter and cream cheese until very well softened and evenly combined.
Then turn the mixer down to low speed and carefully beat in the powdered sugar about 1 cup at a time, followed by the vanilla. Then beat in the whipping cream 1 tablespoon at a time as needed, or add in a little extra powdered sugar until you reach the desired consistency.
Frost the cooled cake, then decorate with chopped walnuts if desired.