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There's no better way to brighten up a summer's day than to whip a delicious that's packed full of flavour. is a timeless hobby, and with many and currently in season, you can create something special.

One chef has shared a for a carrot cake which will be the 'moistest' you'll ever make. Private chef Andrew Richardson, who goes by Andrew in the Alps on , recreated a friend's recipe which will leave you wanting more. The recipe also has some secret ingredients to give it its moist texture.

Andrew captioned the video: "My friend made me this carrot cake last week, I had to recreate it for you! The secret ingredients? Tinned pineapple & apple sauce!!! Baked in a loaf tin with the a delish orange & mascarpone frosting. Enjoy!"

Yes, the secret ingredients for making the moistest carrot cake is the addition of tinned pineapple chunks and apple sauce.

When serving the cake, Andrew said: "Been for a dog walk so I think I deserve a big hunk... Do you see the crumb on that?

"It honestly is such a good carrot cake. It's almost like sticky toffee pudding texture. I think she's everything I would want in a carrot cake."

Baking fans shared their enthusiasm for the recipe, with one person commenting: "Amazing idea to add pineapple! Gonna follow you for more master baking content!"

Yujin said: "I don't think I've seen pineapple in carrot cake recipe! Interesting."

C agreed, "You've just convinced me to make my very first carrot cake today," while Carol wrote, "Fruity moist and delicious! who wouldn't want a big hunk of that ....another triumph. have a fab day."

Another commented: "Definitely making it this weekend.. you should do a black forest gateaux.. very retro chic.. and I would love you even more if you did!!!"

So if you're looking to make a carrot cake with the moistest texture, this is what you'll need.

Ingredients

• 200g plain flour
• 1 tsp baking powder
• 1/2 tsp bicarb of soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 100g caster sugar
• 100g light brown sugar
• 2 eggs
• 150ml vegetable oil
• 1 1/2 tsp vanilla
• 2 grated carrots
• 50g raisins
• 50g crushed pineapple
• 40g apple sauce

For the icing

• 100g butter
• 100g mascarpone
• 100g cream cheese
• 100g icing sugar
• 1 orange zest

Method

Preheat the oven to 150 (fan). Place the flour, caster sugar, light brown soft sugar, baking powder, bicarbonate of soda, salt, and the spices into a bowl.

In a separate bowl, pour in the vegetable oil, eggs, and vanilla extract. Give the dry ingredients a quick mix.

Then whisk together the wet ingredients. Fold the wet ingredients into the dry ingredients.

Add in the carrot and tinned pineapple. Then add the apple sauce and raisins, folding until combined.

Pour the batter into a grease and lined loaf tin. Bake in the oven for one hour.

For the frosting, place the butter into a bowl fitted to a stand mixer and whip it until light and fluffy. Or use a hand whisk.

Add in the mascarpone, cream cheese, and vanilla extract, before whisking again. Add in the icing sugar, whisking until the frosting is soft. Place the frosting in the fridge until the cake has baked.

Allow the cake to cool before icing. Decorate the top of the loaf cake with the frosting, before grating over some orange zest.