Easter Carrot Cookie Cake

For the Cookie Cake:
2 Preheat oven to 350 F.
3 Lightly grease a 10-inch cast iron skillet, or other 10-inch round baking dish, with butter or coconut oil, or line with parchment paper.
4 In a large bowl, thoroughly mix the almond meal, salt, and baking soda together with a whisk.
5 In a medium-sized, microwave-safe bowl, microwave the honey and butter for 30 seconds to liquefy them. Let cool slightly, then whisk in the vanilla extract and egg until fully combined.
6 Make a crater in the center of the dry ingredients and pour in the whisked wet ingredients.
7 Stir the wet ingredients into the dry until evenly mixed.
8 Stir in the shredded coconut, pecans, and shredded carrots until fully combined.
9 Form the dough into a ball and press down into the cast iron skillet, making sure it is even.
10 Bake for 20-22 minutes until the top is golden brown.
11 Let cool for at least 1 hour, then frost and garnish with sprinkles.
For the Cream Cheese Frosting:
14 Beat the cream cheese and butter on high until a creamy consistency is achieved.
15 Add the powdered sugar to the cream cheese mixture, then beat to combine.
16 Add the vanilla, the beat to combine.