Easy + Delish Carrot Sheet Cake

1. Preheat oven to 350F and grease a large sheet pan (~26 by 18 inch) OR two 9-inch round cake pans. Lining the bottom with parchment paper is recommended for easy clean up. 
2. Whisk dry ingredients (all-purpose flour, baking soda, sea salt, coconut or brown sugar, cinnamon) together until well combined. 
3. In a separate bowl, whisk sunflower oil or melted coconut oil, coconut or brown sugar, and vanilla extract. Add eggs one by one and continue to whisk. 
4. Slowly add the whisked dry ingredients to the wet ingredient bowl, whisking as you go. 
5. As a final step, add grated carrots, chopped walnuts, and raisins. Divide the batter between 2 cake pans OR use a large sheet pan. Bake for approximately 45 minutes or until a wooden skewer inserted into the middle comes out mostly clean. 
6. For the frosting: While the cake bakes, beat cream cheese (plant-based or dairy-free recommended) and pure maple syrup together. (Optional: For a traditional, fluffier, and sweeter frosting, swap maple syrup for classic icing sugar). 
7. PRO-TIPS: Chill the frosting for 30 minutes before icing the cake. Allow the cake to cool for 30 minutes after removing from the oven before frosting. Keep the frosted cake refrigerated until ready to eat; it stays well for up to 5 days.