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

In a large bowl, combine grated carrots, eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract. Mix well.

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

Fold the dry ingredients into the wet mixture carefully until just combined.

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

Remove cake from the oven and set it on a wire rack to cool for about 30 minutes.

In a medium bowl, beat together Neufchâtel cheese, Greek yogurt, maple syrup, and salt until smooth.

Once the cake is cooled, frost with the creamy mixture and decorate as desired before serving.