Turn the classic layer cake into a crowd-friendly sheet cake.
Coat 13- x 9-inch baking pan with baking spray, and line bottom of pan with parchment paper.
Whisk together milk, oil, eggs, and vanilla in a large liquid measuring cup.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Pour egg mixture into flour mixture; stir to combine.
Fold in carrots, walnuts, and raisins.
Pour batter into prepared pan, spreading evenly.
Transfer pan to a wire rack; cool completely, about 1 hour to 1 hour, 30 minutes.
Add cream cheese; beat until light and fluffy, 2 to 3 minutes.
Reduce speed to low; add 1 cup of the powdered sugar, beating until well blended.
Add remaining 1 cup powdered sugar, and beat until smooth and combined.
Chill until ready to use.
Reserve 1/8 cup of the frosting in a small bowl.
Spread remaining Maple-Cream Cheese Frosting over cake.
Arrange candy-coated almonds on top of cake in rows.
Pipe leaves onto 1 end of each almond with reserved green frosting.
