Easy Sheet Pan Carrot Cake

1. Preheat oven to 350°F.
2. Beat eggs, oil, and sugar until fluffy, about 2-3 minutes with a stand or hand mixer.
3. Add in carrots, vanilla, and pineapple and mix again for another minute.
4. Add your dry ingredients and mix well.
5. Spread onto a parchment lined 15 x 10 x 1 pan (a baking sheet with about an inch rim around it also called a jelly roll pan) into an even layer.
6. Bake for 18-22 minutes depending on your oven, until lightly brown around the edges.
7. Let the bars cool for at least 30 minutes but up to an hour before icing.
8. To make your icing, cream together the cream cheese and butter until smooth.
9. Add in vanilla and mix again.
10. Gradually add in your powdered sugar until all incorporated and you have a smooth icing.
11. Leave at room temperature until the bars have fully cooled and then spread into a thin layer on top of the carrot cake bars.
12. Reserve 2 Tbsp. of the icing if you want to make icing carrots and add food coloring.
13. Pipe the orange icing first into carrot shapes on top of the cake and then pipe the green to make the leaves. Sprinkle with crushed walnuts, and serve.