A paleo carrot cake recipe which is tender on the outside, moist on the inside and topped with a dairy free cream cheese frosting! Low carb, vegan and gluten-free, no one would know this grain free carrot cake is made without eggs!
Line a 9 x 9-inch pan with parchment paper and set aside.
In a large mixing bowl, add your dry ingredients and mix well.
Add your wet ingredients and mix until fully incorporated. Fold in your chopped carrots and 3/4 of the cup of walnuts and mix until combined.
Transfer your batter into the lined pan. Bake for 40-45 minutes, or until a skewer comes out clean.
Allow carrot cake to cool in the pan for at least 10 minutes, before transferring to a wire rack to cool completely.
Prepare your frosting and top the cooled cake with it. Top with extra walnuts before slicing into 8 pieces.
For the cream cheese frosting
In a large mixing bowl, add your softened cream cheese with syrup and cinnamon and mix until a thick frosting remains.
Notes
* If you don't follow a ketogenic diet, you can substitute this for traditional maple syrup or agave nectar. Nutritional information includes the frosting.