Preheat oven to 350 degrees F. Grease two mini cake pans with coconut oil and set aside. Combine the flour and baking soda in a large mixing bowl. Set aside. Mix together the melted coconut oil, egg, canned pumpkin, unsweetened applesauce, banana, peanut butter, water and 1/4 cup shredded carrots. Fold wet ingredients into the flour and mix to combine. Pour batter into prepared cake pans and bake for 20-30 minutes until a toothpick inserted comes out clean. For The Frosting:
Combine plain Greek yogurt and honey. Let the cakes cool, then level by carefully cutting off the top of each cake. Add a layer of frosting to the top of the first cake and stack the second cake. Frost the second cake and top with remaining shredded carrots and blueberries.