In Chef Ong's book 'The Sweet Spot', the recipe is called Carrot Cake with Lime Cream Cheese Frosting. As obvious as it is, I rarely make carrot cakes but this recipe caught my eye as I was going through the book as it calls for butter to be creamed at the start, and the addition of 1/2 cup of canola at the end of the process.
The texture of the cake is almost like a semolina cake, grainy but soft and delicious. I did not ice the cake as suggested as I thought and many think that it is delicious on its own. But after a few days, the oils from the cake started to seep through the cake. All else, if eaten fresh, well up to 3 days unrefrigerated actually, it is extremely sumptuous.
Tuna Cutlets
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