Preheat oven to 350 degrees F. Spray a sheet pan with nonstick cooking spray or oil and set aside.

Shred carrots on large holes of box grater. Gather the shredded carrot into paper towels and squeeze over the sink, to remove excess moisture. Set aside.

Combine Dry Ingredients: In a mixing bowl combine the flour, spices, salt, baking soda and baking powder.

Mix Wet Ingredients: In a separate large mixing bowl combine the eggs, crushed pineapple, oil, milk, vanilla, and sugar and stir well to combine. Stir in carrots then fold in the dry ingredients, mixing just until combined.

Bake: Pour batter into greased sheet pan and bake for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.

Cool cake completely before frosting.

Make Frosting: Beat the cream cheese and butter together until smooth. Add powdered sugar and vanilla and mix until smooth. In a separate bowl beat the whipped cream until stiff peaks. Spoon the whipped cream into the frosting and gently fold in to combine. Frost cake and refrigerate until ready to serve.

Decorate: Slice sheet cake into squares (I do 6×4 for 24 square servings). Color some of the frosting orange and green and use frosting bags and small frosting tips or a ziploc bag with the very corner cut to make a carrot design on top of each square, if desired.