Pre-heat oven to 350 degrees. Lightly grease two 4-inch cake pans and line a small muffin tin with papers. Set aside.
In a large mixing bowl, combine the oat flour, rolled oats, baking powder, and baking soda. Set aside.
In a separate mixing bowl, whisk together the honey, molasses, oil, and sweet potato puree. Stir the wet ingredients into the dry until combined. Fold in the carrots. The batter will be thick and slightly lumpy.
Fill 6 muffins tins ⅔ of the way and then split the remaining batter between the two prepared cake pans. Bake until a toothpick inserted into the center of the cakes comes out clean (about 16 to 20 minutes for the muffins and 22 to 28 minutes for the cakes). Completely cool on a wire rack before frosting.