Preheat the oven to 350°F (175°C). Grease a 6-cup ring mold or fluted tube pan.

In a large bowl, mix together the egg, honey (if using), peanut butter, oil, and vanilla extract until well blended.

Add the shredded carrots to the bowl and stir until fully combined.

In a separate bowl, sift together the flour and baking soda.

Add the flour mixture to the carrot mixture and fold until fully combined.

Spoon the cake batter into the prepared pan.

Bake for approximately 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.