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Carrot Sheet Cake

Recipe by m1958birge

Cake:: 3 cups matchstick carrots (16-ounce bag); 1 cup granulated sugar; 1 cup brown sugar; 1 1/2 cups vegetable oil; 4 eggs; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 2 teaspoons cinnamon; 1/4 teaspoon fresh grated nutmeg; 11 oz ounces crushed pineapple (well drained); 1 1/2 cups chopped nuts
Frosting:: 8 ounces cream cheese, room temperature; 1 stick butter, room temperature; 1 1/2 teaspoons vanilla; 3 to 4 cups confectioners' sugar

Preheat oven to 350F. Grease a 13 x 9 baking dish.
To prepare cake: Microwave carrots in the bag 3 minutes on high. Set aside to cool.
Using a mixer or by hand mix sugars, oil and eggs until well blended.
In a separate bowl combine flour, baking soda, salt, cinnamon and nutmeg; add to wet mixture stirring until well blended. Add vanilla. Add the carrots and pineapple mixing until well incorporated. Add 1 cup chopped nuts. Pour into prepared pan and bake 40-50 minutes until toothpick comes out clean.
Allow cake to cool completely before frosting.
To prepare frosting: Using an electric mixer cream the butter and cream cheese. Add vanilla. Add confectioners sugar until icing reaches the proper consistency.
Frost cake then sprinkle top with remaining 1/2 cup of chopped nuts.