Preheat oven to 350°F. Grease two 6-inch cake pans. You can also line the bottom of the pans with parchment paper for easier cake removal.

Place the oat flour, brown rice flour, baking soda, baking powder, and carob powder in a medium bowl. Stir or whisk to combine the dry ingredients.

Place the eggs, coconut milk, applesauce, pumpkin, and peanut butter in a large bowl. Use a mixer to combine the wet ingredients.

Add the dry ingredient mixture to the wet ingredient mixture and mix well.

Add the carob chips (if using) and stir them into the batter with a spoon.

Divide the batter equally into the greased cake pans.

Bake for 20 to 25 minutes. The cake is done when a toothpick inserted in the center comes out clean.

Remove the cakes from the pans and place them on a wire rack to cool to room temperature.

Place peanut butter and cream cheese in a small bowl. Mix until smooth and well combined.

Spread half of the frosting on top of a cake layer.

Place the other cake layer on top.

Spread the remaining half of the frosting on top.