Breakfast Carrot Cake

Breakfast Carrot Cake (gluten free, nut free)
Serves 8
Cake (with frosting!!!) that is healthy enough to eat for breakfast. Adapted from @thegranoladiaries.
1.5 cups gluten free oat flour (make your own by blending gluten free oats in your blender or food processor)
1.5 tsp baking powder
1/2 tsp baking soda
2 pinches sea salt
1.5 tsp cinnamon
1/2 tsp nutmeg (and/or spices you use in your traditional carrot cake recipe)
1 large egg
2 tsp pure vanilla extract
1 Tbsp melted coconut oil
1/2 cup Greek Yogurt
2-4 Tbsp maple syrup, depending on how sweet you want your cake
1/2 cup milk of choice
2 cups grated carrot (1 large carrot)
Preheat oven to 350 F/175 C.
Add dry ingredients to a bowl and stir to mix. In another bowl, whisk egg with coconut oil and vanilla. Add Greek yogurt and maple syrup and whisk just until all clumps are gone. Add half the dry ingredient mixture to the wet and stir. Add remaining dry ingredients and stir again. Fold in your grated carrot and milk. Grease a cake pan with coconut oil, add the batter, and bake for 25 minutes, or until a toothpick comes out clean. Let cool for 10 minutes before slicing and serving. For my Healthier Cream Cheese frosting, mix equal parts Greek yogurt and cream cheese. Add honey to your desired sweetness and spread generously over your cake.