Carrot Cake Muffins

Carrot Cake Muffins

Recipe by Patrick Hill

Patrick Hill is Head Chef at Thackeray’s Restaurant having originally joined the team at the age of 18.

Thackeray’s ethos is built around provenance, attention to detail and creativity, with a menu offering dining options which are accessible to all.


For the muffins:

  • 225ml Kentish Oils Original rapeseed oil
  • 225g Light brown sugar
  • 4 Eggs
  • 1tsp Bicarbonate of Soda
  • 200g Grated carrots
  • 225g Self-Raising Flour

For the frosting:

  • 200g Soft salted butter
  • 400g Icing sugar
  • 200g Cream cheese (or Greek yogurt)


To make the muffins:

  1. Weigh all your muffin ingredients into a mixing bowl, except the flour
  2. Beat until smooth
  3. Fold in the flour in thirds, incorporating as much air as possible
  4. Spoonerism 2 tablespoons of mix into each muffin cup
  5. Bake at 170°C for 18-20 minutes (use a skewer to check if cooked through)

To make the frosting:

  1. Beat the butter & sugar until smooth
  2. Add the cream cheese in 2 batches
  3. Spoon or pipe onto your muffins when the cakes have cooled