CARROT CAKE
7-8 Servings
7-8 Servings
Ingredients:
Cream cheese
- 250g fat-free cream cheese
- 14 sticks Equal Gold Zero Calorie Sweetener
- 1 tsp vanilla extract
- Pinch of salt
Carrot cake
- 150g shredded carrots
- 1 egg
- 60g all-purpose flour
- 14 sticks Equal Gold Zero Calorie Sweetener
- 35g canola oil
- 35g milk
- ½ tsp baking soda
- ¼ ground cinnamon
Preparation:
For fat-free cream cheese
- Beat cream cheese until smooth. Then add Equal Gold Zero Calorie Sweetener and mix well.
- Add vanilla extract followed by a pinch of salt. Whisk the ingredients until mixed well.
For carrot cake
- Put the mixture in a piping bag. Cool in a fridge before use.
- Microwave shredded carrots for 1 minute. Let it cool down.
- Whisk together egg, canola oil, milk and Equal Gold. Zero Calorie Sweetener
- Sift flour, baking soda and ground cinnamon over the mixture. Mix them together. Serves 7-8
- Combine shredded carrots. Then put the mixture in ramekins.
- Bring them in microwave at 700-800 watts. Heat for 60 seconds.
- Remove the ramekins from the microwave and let them cool down.
- Serve with fat-free cream cheese frosting. Garnish on top with a carrot.
Nutrition Information (per serving)
7-8 Servings
Calories 160 kcal / 1 serving
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