A- Ingredients:
– 1 tin nestlé fat free sweetened condensed milk or 405 g
– 2 eggs
– 4 tablespoons canola oil or 60 ml
– ½ cup pineapple or 135 g, well drained and crushed
– 2 teaspoons ground cinnamon or 5 g
– 2 teaspoons mixed spices or 5 g
– ½ teaspoon salt
– 2 cups carrot or 300 g, grated
– 1½ cups wholemeal flour or 180 g
– 1 cup plain flour or 125 g
– 2 teaspoons baking powder or 10 g
– 1 teaspoon baking soda

 

For the icing:
– 125 g low fat cream cheese
– 1½ cups icing sugar or 240 g
– 1 teaspoon lemon zest, finely grated

B- Preparation:

1- In a large bowl mix together the NESTLÉ Fat Free Sweetened Condensed Milk, eggs and oil until creamy. Stir in the pineapple, spices, salt and grated carrot.

2- Combine the remaining dry ingredients and stir into the carrot mixture but do not over beat. Divide into 18 lined muffin tins. Bake in a preheated 180°C oven 25-30 minutes, or until cooked.

3- Remove from tins and cool completely before icing.

4- To prepare the Icing, beat together cream cheese, icing sugar and lemon peel until thick and creamy. Chill well before spreading on the mini carrot cakes.