Preheat your oven to 350°F (175°C) and grease an 8x8 baking pan with coconut oil, lining the bottom with parchment paper.

Grate 2-3 large carrots until you have approximately 2 cups and place in a mixing bowl.

In another bowl, combine 3 large eggs, ½ cup maple syrup, ½ cup melted coconut oil, ½ cup plain Greek yogurt, and 1 tsp vanilla extract, whisk until smooth.

In another bowl, mix together 2 cups oat flour, 1 tsp baking powder, ½ tsp baking soda, 1 tbsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ¼ tsp sea salt, whisk until combined.

Gradually add dry ingredients to wet mixture, stirring gently with a spatula until just combined.

Carefully pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes until a toothpick comes out clean.

Let the cake cool in the pan for about 30 minutes, then cool completely on a wire rack.

For the frosting, combine 8 oz softened Neufchâtel cheese, ¼ cup Greek yogurt, ¼ cup maple syrup, and a pinch of sea salt, beat until smooth.

Once cooled, frost the cake generously and decorate with additional carrots or nuts if desired. Serve and enjoy!