Carrot Sheet Cake

4 eggs
1 c. vegetable oil
2 c. sugar
2 c. flour
2 tsp. baking soda
1/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. salt
3 c. shredded carrots (about 6 large)
2/3 c. chopped walnuts (optional)
1 c. mini chocolate chips (optional)

Frosting:
1 (8oz.) pkg. cream cheese, softened
1/2 c. (1 stick) butter or margarine, softened
1 ts. vanilla
4 1/2 - 5 c. powdered sugar
2/3 c. chopped walnuts (to sprinkle on top, optional)

Peel and shred carrots; set aside. Preheat oven to 350 degrees. Lightly grease a jelly roll pan.

In a large bowl, beat eggs, oil and sugar until smooth. In a medium bowl, stir or whisk together the flour, baking soda, baking powder, cinnamon and salt; add to egg mixture and beat until smooth. Stir in carrots (and walnuts if using) with a spoon. Pour into prepared baking pan. Bake 39 minutes, or until a toothpick comes out clean. Cool in the pan, on a wire rack and then frost.

For frosting: IN a large bowl, beat cream cheese until soft; add butter and vanilla and beat until smooth. Gradually add sugar to reach desired consistency. Spread ober cooled cake. If you like nuts, sprinkle them on top. Enjoy!