Ingredients

Cream cheese

• 250g fat-free cream cheese
• 14 sticks Equal Gold Sweetener
• 1 tsp vanilla extract
• Pinch of salt

Carrot cake

• 150g shredded carrots
• 1 egg
• 60g all-purpose flour
• 14 sticks Equal Gold Sweetener
• 35g canola oil
• 35g milk
• ½ tsp baking soda
• ¼ ground cinnamon

Preparation

For fat-free cream cheese

1. Beat cream cheese until smooth. Then add Equal Gold Sweetener and mix well.
2. Add vanilla extract followed by a pinch of salt. Whisk the ingredients until mixed well.

For carrot cake

1. Put the mixture in a piping bag. Cool in a fridge before use.
2. Microwave shredded carrots for 1 minute. Let it cool down.
3. Whisk together egg, canola oil, milk and Equal Gold. Sweetener
4. Sift flour, baking soda and ground cinnamon over the mixture. Mix them together. Serves 7-8
5. Combine shredded carrots. Then put the mixture in ramekins.
6. Bring them in microwave at 700-800 watts. Heat for 60 seconds.
7. Remove the ramekins from the microwave and let them cool down.
8. Serve with fat-free cream cheese frosting. Garnish on top with a carrot.