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Preheat oven to 350°F. Coast A 9-inch baking pan with nonstick spray.
In a medium-sized bowl, mix flour, cinnamon, nutmeg, baking powder and baking soda.
In a separate bowl, mix together the egg and coconut oil. Stir in the yogurt, syrup, applesauce, milk and vanilla extract.
Slowly add in the dry ingredients to the wet ingredients, stirring until well-incorporated.
Fold in the carrots and walnuts.
Spread the batter into the prepared baking pan. Bake for 23-28 minutes or until a toothpick comes out clean.
Let the cake cool completely.
To make the frosting, stir together the ricotta, yogurt, syrup, stevia, vanilla and nutmeg. Spread the icing onto the cooled cake.
Refrigerate the frosted cake for 2 hours before serving.