Yield: 9 servings (4 points per serving for blue, green and purple)
Preheat oven to 350 degrees F.
Combine the dry ingredients in a mixing bowl. Whisk together.
In a separate mixing bowl add the wet ingredients and stir together.
Add the dry ingredients to the wet ingredients a little at a time, mixing each time until combined.
Spray a 9x9 baking dish with non stick cooking spray. Add the carrot cake batter and bake for 30 minutes.
While the carrot cake is baking prepare the frosting. Add the cream cheese and sugar free maple syrup to a mixing bowl. Use a hand mixer on medium until the cream cheese is smooth and looks like frosting.
Let the cake cool then spread the frosting on the cake.
Optional: Top with walnuts or pecans