Preheat your oven to 180°C (350°F). Line a small baking pan (about 7x7 inches or 18 cm) with parchment paper to prevent sticking and ensure easy removal later.

In a medium bowl, combine the eggs, honey, oats, baking soda, cinnamon, butter, and vanilla extract. Use an immersion blender to mix everything until smooth and evenly blended. If you don’t have an immersion blender, transfer the ingredients to a standard blender and process until you have a thick, smooth batter.

Stir the shredded carrots gently into the batter with a spatula or spoon. The carrots will add moisture and a lovely texture to the finished cake.

Pour the batter into your prepared baking pan, smoothing it into an even layer with a spatula. Place the pan in the preheated oven and bake for about 20–30 minutes. The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve slightly warm or fully cooled — either way, it’s delicious. Store leftovers in an airtight container in the refrigerator for up to 4 days.