Grease a spring form pan and line the base with baking paper.
Mix together oil, syrup, eggs and stevia until well combined.
Add flour, baking powder, cacao and cinnamon and mix well.
Stir in carrot.
Bake approximately 35 minutes or until a skewer in the centre of the cake comes out clean.
Remove from the pan and place on a wire rack to cool completely.
Once cooled, beat ricotta, syrup, lemon juice and zest together until smooth. Spread over the cake and top with grated chocolate and carrot (if using).
Grease a spring form pan and line the base with baking paper.
Mix together oil, syrup, eggs and stevia until well combined.
Add flour, baking powder, cacao and cinnamon and mix well.
Stir in carrot.
Bake approximately 35 minutes or until a skewer in the centre of the cake comes out clean.
Remove from the pan and place on a wire rack to cool completely.
Once cooled, beat ricotta, syrup, lemon juice and zest together until smooth. Spread over the cake and top with grated chocolate and carrot (if using).