Carrot cake will be delicious and moist if you use 4 ingredients - no eggs, milk or butter

Carrot , with its gorgeous fluffy sponge and creamy icing, is really hard to beat. A good slice pairs perfectly with a cup of tea or coffee when you need that sugary pick-me-up in the middle of the afternoon.

Most good will have their own version of carrot cake on the shelves, but it's easier to make your own than you might think. You only need a handful of simple ingredients, according to one creator, who has shared a foolproof method that you only need four cupboard staples for. And they're not the ones you might be expecting.

This unusual carrot cake recipe, that doesn't involve any milk, butter or eggs, was shared online at Kirbie's Cravings. She says the cake will be 'soft and moist', and you don't need any equipment like an electric mixer in order to make it.

Interestingly, the recipe uses carrot puree instead of traditional carrots. Kirbie explained: "The natural sweetness and moisture from the carrot puree create a tender, light cake that's perfect for any occasion."

To make carrot puree, all you need to do is blend 227g of steamed baby carrots with three quarters of a cup of water.

After you've made the sponge, you can top it with whatever icing you like. A cream cheese frosting is a popular accompaniment for carrot cake, or you can add nuts, spices or any other additions that take your fancy. Here's how to make it.

Carrot cake

Ingredients

• 258g carrot puree
• 152g granulated white sugar
• 59ml canola or avocado oil
• 253g self-raising flour

Method

Preheat your oven to 175C. Grease an 8-inch square pan with non-stick cooking spray and then line with parchment paper.

Whisk together the carrot puree, sugar and oil in a bowl, then add the flour and fold it in with a silicone spatula until completely mixed.

Using a spatula is crucial here - using a whisk or beater will overwork the batter, which should be very thick when you're done.

Pour the batter into the prepared pan and spread it evenly with the back of a spatula. Bake in the preheated oven for 40-45 minutes.

When the cake is done, it should be lightly browned on top and if you apply light pressure to the surface, it should bounce back.

Allow the cake to cool completely before cutting or frosting. You should get around 12 equal sized slices from this cake, and it can be stored in the fridge or freezer until you're ready to eat.