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

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

In a separate bowl, whisk together oat flour, baking powder, baking soda, spices, and sea salt, breaking up any lumps.

Gradually add dry ingredients to wet mixture, stirring gently until just incorporated.

Pour the batter into the prepared baking pan, smoothing the top. Bake for 20-25 minutes until a toothpick comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, combine Neufchâtel cheese, Greek yogurt, maple syrup, and sea salt, whisking until creamy and smooth.

Once the cake is completely cooled, spread the frosting on top, then slice and serve.