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

In a large mixing bowl, combine the grated carrots, large eggs, maple syrup, melted coconut oil, Greek yogurt, and vanilla extract using a handheld mixer.

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

Gently fold the dry mixture into the wet carrot mixture, stirring just until combined.

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

Allow the cake to cool in the pan for about 30 minutes before transferring it to a wire rack.

In a mixing bowl, beat together the Neufchatel cheese, Greek yogurt, maple syrup, and a pinch of salt until smooth.

Once the cake is cool, frost with the prepared frosting and serve.