Preheat the oven to 350 degrees F. I used this silicone bone mold from Amazon and didn't bother greasing it. Alternatively, you can use a 7-inch round cake pan; but it'd advise buttering it and then coating it in flour.
In a large bowl, mix together the garbanzo flour and baking soda. Add the shredded carrots, almond butter, honey, olive oil, eggs and water.
Spoon the batter into the cake pan and smooth out the top with the back of a spoon. Transfer to the oven to bake for 25-30 minutes, and until a skewer inserted into the center comes out clean. Turn the cake out onto a wire rack to cool completely.
To make the frosting, add the cream cheese and honey to a medium bowl. Using a hand-mixer, whisk the two together until light and fluffy, about 2 minutes.
Spoon the frosting onto the cake's top and smooth it out using a butter knife or offset spatula. Happy Birthday!