Preheat your oven to 350°F (175°C) and grease an 8x8 inch baking pan lightly with coconut oil or line it with parchment paper.

Grate 2-3 large carrots until you have about 2 lightly packed cups.

In a large mixing bowl, combine grated carrots with 2 eggs, 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, 1/2 cup of Greek yogurt, and 1 teaspoon of vanilla extract. Mix until smooth.

In a separate bowl, sift 1 1/2 cups of oat flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and your spices. Stir until well mixed.

Gradually pour the dry ingredients into the wet mixture and fold them together until just incorporated.

Pour the batter into your prepared pan and bake for 20-25 minutes. Check for doneness with a toothpick.

Allow the cake to cool on a wire rack for about 30 minutes before removing from the pan.

For the frosting, blend Neufchâtel cheese with 1/2 cup Greek yogurt, 2-3 tablespoons maple syrup, and a pinch of salt until smooth.

Once cooled, frost the cake generously and serve, optionally garnishing with chopped nuts or grated carrots.