Preheat oven to 350°F (175°C) and grease an 8-inch round cake pan or line with parchment paper.

In a mixing bowl, combine eggs, honey or maple syrup, and melted coconut oil or butter and mix until smooth.

Fold in gluten-free oats, grated carrots, cinnamon, and baking powder until fully combined.

Pour the batter into the prepared cake pan and bake for 25-30 minutes until golden.

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

Optionally, frost with cream cheese mixture once cooled.