Carrot Cake with Cream Cheese Frosting
A moist carrot cake layered with tangy cream cheese frosting, perfect for a classic British bake.
Allergens: contains cereals containing gluten, eggs, milk, tree nuts. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 45g carbs · 32g sugars · 3g fibre. Estimates for carb counting, not medical advice. If you have diabetes, follow your GP or dietitian's advice.
Not every ingredient has a checked price at Asda, Aldi, Morrisons, Co-op, Iceland, so they aren't compared here yet (more are checked every day). Lidl doesn't publish prices online, so it can't be compared.
Ingredients and prices
Swipe the table to see every supermarket.
| Ingredient | Tesco | Sainsbury's |
|---|---|---|
| Plain flouruse 250g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g |
| Unsalted butterpack 250g · use 150g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 3 eggs | £1.80£0.30 each | £2.40£0.40 each |
| Carrotspack 500g · use 200g | £0.55£0.11 per 100g | £0.44 |
| Walnutsuse 50g | £2.25200g · £1.13 per 100g | £1.90100g · £1.90 per 100g |
| Semi skimmed milkuse 200ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £8.10 | £7.89 |
| Cost of what this recipe uses | £3.22 | £3.96 |
| Per serving | £0.32 | £0.40 |
From your cupboard
Not in the prices above. Check you have these before you start.
Prices checked on 5 October 2026 from each supermarket's own listing or a price-comparison site. Each shop's unit price (or pack size) is shown under its price, and "cost of what this recipe uses" compares like with like (tap a price to see its source). Cheapest in each row is ticked. Prices, offers and pack sizes change; loyalty-card prices are not included unless stated.
Method
The method is written for 10. For a different number, use the amounts in the table above.
- Weigh 250 g plain flour into a bowl, add 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon, ½ tsp ground nutmeg and a pinch of salt; stir to combine. Peel and grate 200 g carrots, then roughly chop 50 g walnuts. Preheat the oven to 180 C (160 C fan, gas 4) and grease a 20 cm round cake tin, lining the base with parchment.
- In a large mixing bowl, beat 150 g unsalted butter with 200 g light brown sugar until pale and fluffy, about 3 minutes on medium speed. Add the 3 eggs one at a time, beating well after each addition, then stir in 1 tsp vanilla extract. Scrape down the sides and give the mixture a quick taste – it should be sweet and buttery.
- Spoon the flour mixture into the butter mixture in three additions, alternating with the 200 ml semi‑skimmed milk, beginning and ending with the flour. Mix on low speed just until incorporated; over‑mixing will make the cake tough. The batter should look thick, smooth and speckled with carrot and walnut.
- Fold in the grated carrots and chopped walnuts with a spatula, ensuring they are evenly distributed. Transfer the batter to the prepared tin, smoothing the top with the back of a spoon. Bake on the middle shelf for 30‑35 minutes, or until the cake is risen, golden‑brown at the edges and a skewer inserted in the centre comes out clean.
- Remove the cake from the oven and let it cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely. While the cake cools, make the frosting: beat 200 g full‑fat cream cheese with 100 g softened unsalted butter until smooth. Gradually add 150 g icing sugar, 1 tsp vanilla extract and a pinch of salt, beating until light and spreadable.
- Once the cake is completely cool, place the first layer (if you split the cake horizontally) on a serving plate and spread a thin layer of frosting over the top. Add the second layer, then cover the whole cake with the remaining frosting, using a palette knife to create a smooth finish or a rustic swirl. The frosting should be soft but hold its shape when touched.
- Slice the cake with a clean, hot knife for neat pieces and serve at room temperature. Store leftovers in an airtight container in the fridge for up to 2 days; reheat slices in the microwave for 20‑30 seconds, ensuring they are steaming hot before eating. To freeze, wrap the whole cake tightly in cling film and keep for up to 1 month; thaw in the fridge overnight and add fresh frosting before serving.
Tips
- Swap walnuts for cheaper pecans or leave them out to cut cost.
- Use self‑raising flour instead of plain flour plus baking powder for a simpler mix.
- Freeze the unfrosted sponge wrapped tightly; thaw overnight and frost fresh before serving.
Nothing wasted: your leftover ingredients
Supermarkets sell set pack sizes, so you'll have some ingredients left. Here's how to keep them, and other recipes here that use them up.
- Plain flour · about 1.25kg left
Dry stores keep for months sealed in the cupboard, so nothing goes to waste. Use it in: Banana muffins, Ginger Cake, Turkey Burgers with Sweet Potato Fries. - Unsalted butter · about 100g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Banana muffins, Ginger Cake, Pad Thai with Chicken. - Carrots · about 300g left
Keep in the fridge salad drawer for up to 2-3 weeks, or slice and freeze. Great grated into bolognese, chilli or soup. Use it in: Lentil and vegetable soup, Creamy Tomato & Hidden Veg Pasta Bake, One-pan chicken, potatoes and veg. - Walnuts · about 50g left
Check the label: most raw ingredients can be frozen before their use-by date, and cupboard staples keep for months. Use it in: Golden Syrup Flapjack Bars, Chocolate Rocky Road Slice, Buttery Walnut Blondies. - Semi skimmed milk · about 800ml left
Keep in the fridge and use by the date on the pack; milk can also be frozen. Use it in: Rich Chocolate Mousse, Beef and Ale Pie, Banana muffins.
Storing leftovers
Cool leftovers and put them in the fridge or freezer within 1–2 hours. Eat fridge leftovers within 2 days, or freeze them. Defrost in the fridge and reheat only once, until steaming hot all the way through (Food Standards Agency guidance).