Folklore has it that carrot cake dates back to the Middle Ages, when sugar was a luxury, reserved only for Kings and Queens. But what happened to the common folk who had a sweet tooth like so many of us today? Enter the carrot.

Resourceful bakers that were faced with a scarcity of sugar would use the humble vegetable to add sweetness and moisture into their cakes - creating "the Carrot Cake". With its earthy flavours and warming spices, it's about the most heartening cake there is. Cinnamon, nutmeg, ginger – these are the secret weapons of carrot cake, adding warmth and depth to every bite. However, the most essential thing? It has to be moist. This gives it that richer and more decadent feel. Luckily, what if we told you there was one simple ingredient, to ensure just that?

To achieve a perfectly moist and tender carrot cake every time, use buttermilk. This tip comes from allrecipes top rated ‘Sam's Famous Carrot Cake’, with 2900 five-star reviews.

Thanks to the addition of buttermilk, friends and family will be raving about your “moist and divine” carrot cake. Though it may seem like an unusual addition, it provides the cake with an unmatched “tenderness and depth of flavor”.

Most traditional carrot cakes rely on oil for moisture, but with this recipe, the buttermilk will help produce a lighter and more tender cake. The buttermilk’s acidity responds well with the baking soda in this recipe, creating tiny pockets of carbon dioxide throughout the cake batter. Not only does this chemical reaction help the cake rise to that fluffy perfection, but also ensures the cake comes out moist and tender.

It’s not just the texture that’s affected however, but also the flavour. The acidity of the ingredient welcomes a subtle tang to the cake which balances the sweetness of the carrots, pineapple, and raisins, while also complementing the warmth of the cinnamon.

Brian D'Amico shared his grandfather's famous recipe on allrecipes. He said: “ Everyone who knew him knows of this carrot cake. He would always have some available for anyone who wanted it.”

We thought to share it with you:

Ingredients:

• 250g all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 300g white sugar
• 3 large eggs
• 177ml buttermilk
• 175ml vegetable oil
• 2 teaspoons vanilla extract
• 198g of shredded carrots
• 237ml of pineapple juice
• 85 grams of flaked coconut
• 115g chopped walnuts
• 150g raisins

Directions:

1. Preheat the oven to 175 degrees°C. Grease and flour an 8x12-inch pan.
2. Sift flour, baking soda, cinnamon, and salt together in a medium bowl; set aside.
3. Mix sugar, eggs, buttermilk, oil, and vanilla together in a large bowl; gradually add flour mixture until just combined.
4. Combine shredded carrots, pineapple, coconut, walnuts, and raisins in a separate bowl; stir into cake batter using a large wooden spoon until combined. Pour batter into the prepared pan.
5. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Allow the cake to cool for at least 20 minutes before serving.