In a large bowl, whisk together the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, and salt. Set aside.
In a separate bowl, whisk together the eggs, shredded carrots, and vegetable oil.
Add the carrot mixture to the dry ingredients and mix until everything is well moistened. Spread the batter onto a greased or parchment lined 10x15 inch baking pan.
Bake at 350℉ for 28 to 32 minutes, or until a toothpick poked into the center of the cake comes out clean. Allow to cool completely.
While the cake is cooling, prepare the cream cheese frosting. Use an electric mixer to beat together the butter, cream cheese, and vanilla. Add the powdered sugar half a cup at a time, continuing to beat until smooth.
Once the cake has cooled, spread them frosting evenly over the top. If desired, sprinkle with chopped walnuts and decorate with orange and green frosting to make carrot shapes.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.