Shortcut Carrot Sheet Cake

This juicy, delicious carrot cake is made with traditional ingredients such as carrots, pineapple and walnuts, with toasted coconut chips added to decorate the cream cheese frosting. The main thing here is the simplicity of assembly: the finished mixture, enriched with fresh ingredients, is prepared in a matter of minutes and will undoubtedly impress guests.
Preheat the oven to 350°F. Drizzle a 15-inch x 10-inch jelly roll pan liberally with baking spray. Combine the cake mix, water, butter, and eggs in the bowl of a powerful electric mixer and mix as directed on the package. Add the carrots, pineapple, and 1 cup walnuts. Pour the batter into the prepared jelly roll pan. Bake in the preheated oven until a moist crumb appears on a wooden stick inserted in the center, about 25 minutes.Transfer the pan to a wire rack; cool completely, about 30 minutes.Beat the cream cheese, butter and vanilla using a powerful electric mixer equipped with a whisk attachment on medium speed until fluffy and well mixed, 4-5 minutes. Add the powdered sugar 1 cup at a time, whisking until smooth after each addition and stopping to scrape off the sides of the bowl as needed.Spread the cream cheese mixture in the form of tortillas on the surface of the cooled cake. Using an offset spatula, spread to evenly coat the pie surface. Sprinkle evenly with the remaining 1 cup walnuts. Sprinkle evenly with coconut flakes.