1/2 cup water
2 Tbl. instant dry milk
2 1/2 Tbls. all-purpose flour
1/2 cup (1 stick) margarine at room temp.
10 (1-gram) packets Equal sugar substitute
1/2 teas. vanilla, lemon, almond, or other flavoring

Combine water, dry milk, and flour and stir until smooth. Cook, stirring constantly, over med. heat until thick and smooth, or cook in a microwave oven on high for 2 min. stirring every 30 seconds. Place container in cool water and stir until cool. Set aside. Cream margarine and sugar substitute together until light and fluffy. Add cooled sauce 1 tablespoon at a time while beating a medium speed. Add vanilla or other flavoring and beat at high speed until light and fluffy. Refrigerate until used. Use 1 tablespoon per portion. Return to room temperature before spreading the frosting on a cool cake.
Yields 1 1/4 cups ==20 servings
Calories - 49 per serving.

Here's a Lemon Sauce that's good. If you decide to make the carrot cake this would be good warm over the cake.

2 cups water
2 table. cornstarch
1/8 tea. salt
2 tables. margarine
2 tables. lemon juice
grated rind of 1 lemon
1 drop yellow food coloring
8 (1-gram) packets Equal (aspartame) sugar substitute.

Combine water, cornstarch, and salt and stir until smooth in a small saucepan. Cook and stir over moderate heat until thickened and clear and then continue to simmer, stirring constantly, for another 2 minutes. Remove from heat.
Add remaining ingred. to sauce and stir lightly to mix well. Serve warm, over cake or pudding. Serve 1/4 cup per serving.
38 calories per 1/4 cup.