Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9x13 inch pan with olive oil.

In a large bowl, beat together eggs, coconut oil, sugar cane and vanilla extract, until light and creamy.

In a separate bowl, mix together flour, baking soda, baking powder, salt and cinnamon.

Slowly add in dry mix to the egg and coconut mixture. Fold in carrots and pour into pan.

Bake in the preheated oven for 40 to 50 minutes. Allow to cool 10 minutes or so, then turn out onto a plate or wire rack.

To Make Icing: In a medium bowl, combine whipping cream with honey and beat with an electric mixer until doubled in volume. Gently layer onto cooled carrot cake.