Instructions

• Preheat the oven to 350°F (177°C). Prepare your baking pan: if using a silicone bone mold, you do not need to grease it; if using a 7-inch round cake pan, lightly grease it.
• In a large bowl, whisk together the garbanzo flour and baking soda until evenly combined.
• Add the shredded carrots, almond butter, 2 tablespoons honey, olive oil, eggs, and water to the dry ingredients.
• Stir the mixture until just combined and the batter is uniform, scraping down the sides of the bowl as needed.
• Spoon the batter into the prepared pan and smooth the top with the back of a spoon or an offset spatula.
• Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean.
• Remove the cake from the oven. Let it cool in the pan for about 10 minutes, then turn it out onto a wire rack and allow it to cool completely.
• While the cake cools, make the frosting: in a medium bowl, beat the cream cheese and the remaining 2 tablespoons honey until light and fluffy, about 2 minutes.
• When the cake is completely cool, spoon the frosting onto the top and smooth it with a butter knife or offset spatula.
• Serve the cake once the frosting is set; refrigerate any leftovers.