(it’s like a coleslaw but no mayo so much healthier)
2x grated carrots
1 cup of long thinly sliced cabbage
1/3 of a small red onion
1/2 tin of tuna
1/2 an avo
fresh lemon juice
a splash of Marbrin chilli oil
cracked black pepper
Spar green pimento olives
smoked tabasco sauce (if you’re into that kind of thing)
DON’T ADD SALT
1/2 cup water
1/2 cup vinegar
2 tbsp sugar
2 tsp salt
1 clove garlic
1/2 teaspoon oreganum
Carrot Cake
Ingredients
1 1/4 cups plain flour
3/4 cup granulated sugar
1/4 cup vegetable oil
1/2 cup apple sauce (2 steamed apples blitzed)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt (little bit less actually)
1/4 teaspoon ground nutmeg
2 teaspoons vanilla
2 eggs
1 1/2 cups grated or finely shredded carrots (about 3 medium)
Lemon Butter Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1/4 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla
lemon zest & juice of one lemon
Directions
1 Heat oven to 350ºF. Grease bottom and sides of square pan, 8x8x2 or 9x9x2 inches, with shortening. Toss 1 tablespoon flour and the ginger to coat; set aside. In large bowl, beat all remaining Carrot Cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Stir in carrots and ginger-flour mixture. Pour into pan.
2 Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack, about 1 hour.
3 Meanwhile, in medium bowl, beat cream cheese and butter on medium speed until smooth. Gradually stir in powdered sugar and 1 teaspoon vanilla until smooth and spreadable. Spread Cream Cheese Frosting on cake. Store covered in refrigerator.
