Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan with coconut oil.

In a large mixing bowl, combine grated carrots, eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract. Whisk until smooth.

In a separate bowl, whisk together oat flour, baking powder, baking soda, ground cinnamon, ground ginger, nutmeg, and sea salt.

Gently fold the dry mixture into the wet ingredients using a spatula, mixing until just combined.

Pour the batter into the prepared baking pan and bake for 20–25 minutes until a toothpick comes out clean.

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

In a mixing bowl, beat Neufchatel cheese, Greek yogurt, and maple syrup until smooth to prepare the frosting.

Once the cake is cooled, spread the frosting generously on top.