Carrot cake
A moist spiced cake with grated carrots.
Allergens: contains cereals containing gluten, eggs, milk. Brands differ, so always check the labels on what you buy.
Per serving (approx.): 28g carbs · 14g sugars · 1g 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, 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 | Morrisons |
|---|---|---|---|
| Carrotspack 500g · use 250g | £0.55£0.11 per 100g | £0.44 | £0.44£0.09 per 100g |
| Plain flouruse 200g | £0.801.5kg · £0.05 per 100g | £0.45500g · £0.09 per 100g | £0.53480g · £0.11 per 100g |
| Caster sugarnot compared | – | £1.30 | – |
| Unsalted butterpack 250g · use 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g | £1.85£0.74 per 100g |
| Eggspack 6 pack · use 2 | £1.80£0.30 each | £2.40£0.40 each | £1.80£0.30 each |
| Semi skimmed milkuse 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml | £0.85568ml · £0.15 per 100ml |
| Basket total (full packs) | £5.85 | £5.99 | £5.47 |
| Cost of what this recipe uses | £1.86 | £2.09 | £1.94 |
| Per serving | £0.19 | £0.21 | £0.19 |
Not compared (a price wasn't found at every shop, so it isn't in the totals): Caster sugar.
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.
- Preheat the oven to 180°C (160°C fan, gas mark 4). Grease a 20 cm (8‑inch) round cake tin with a little vegetable oil and line the base with baking parchment. This ensures the cake releases cleanly after baking.
- Weigh 250 g of carrots and peel them. Using a medium grater, shred the carrots into fine ribbons – about 2 mm thick – which will keep the crumb moist. Transfer to a bowl and set aside.
- Place 100 g unsalted butter and 150 g caster sugar into a 250 ml mixing bowl. Using an electric hand‑whisk on medium speed, beat until the mixture is pale, fluffy and has roughly doubled in volume, about 3–4 minutes.
- Crack 2 large eggs into a small jug, add 100 ml semi‑skimmed milk and 1 tsp vanilla extract. Beat lightly with a fork, then pour the liquid into the butter‑sugar bowl, whisking on low until fully incorporated and the batter looks smooth.
- Sift 200 g plain flour together with 1 tsp ground cinnamon, ½ tsp ground nutmeg and ½ tsp salt into the bowl. Fold the dry mixture into the wet batter using a rubber spatula, adding the milk‑egg blend gradually to avoid lumps; the batter should be thick but pourable.
- Add the shredded carrots to the batter and stir gently until evenly distributed; the orange ribbons should be visible throughout. Taste a small spoonful and, if desired, adjust with a pinch more cinnamon or a drizzle of honey for extra sweetness.
- Pour the batter into the prepared 20 cm tin, smoothing the top with the back of a spoon. Place the tin on the middle shelf of the pre‑heated oven and bake for 45–50 minutes, or until the edges are golden and a skewer inserted into the centre emerges clean.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to finish cooling completely. Serve slices plain or with a dollop of cream cheese frosting; store any leftovers in an airtight tin at room temperature for up to 2 days, or freeze for up to 2 months.
Tips
- Swap butter for 100 ml vegetable oil to cut cost – the texture stays moist.
- Cool the cake completely, then wrap tightly in cling film and store in an airtight tin; it stays fresh for 2 days in the fridge.
- Freeze the baked cake (unfrosted) in a sealed freezer bag for up to 2 months; defrost in the fridge and reheat briefly in a low oven until steaming hot.
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.
- Carrots · about 250g 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. - Plain flour · about 1.3kg 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. - Caster sugar · about 850g 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, Sticky Teriyaki Chicken Thighs. - Unsalted butter · about 150g 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. - Semi skimmed milk · about 900ml 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).