Preheat oven to 350 degrees.
Grease two 4" cake pans with a bit of melted coconut oil and set aside. (I used bigger ramekins).
In a small bowl combine flour and baking soda; set aside.
In a large bowl, combine eggs, honey, applesauce, and melted coconut oil. Whisk all ingredients together until blended.
Fold in shredded carrot and shredded apple.
Add flour mixture and stir until incorporated.
Pour batter evenly into the two pans. Place the cake pans on a baking sheet and the baking sheet in the oven. Bake cakes for 35-30 minutes, or until a toothpick comes out clean.
Let the cakes sit in the pans for 10 minutes before running a knife along the edges and flipping them over onto a cooling rack. Wait until cakes are completely cool before
For the icing: whip cream cheese, yogurt and baby food together.
To assemble, slice the tops of both cakes off (the "dome" part) and then lay the cut edges together. Place a layed of icing in between. Top the cake with additional icing. Decorate your cake with sprinkles, treats, flowers and number candles!