Preheat the oven to 180°C and line a muffin tin with muffin liners.
Beat the egg yolks and sugar until pale and fluffy and gradually whisk in the oil.
Add grated carrots, flour mixed with baking powder and baking soda, cinnamon and salt.
Eventually toss in a handful of roughly chopped walnuts and divide the batter evenly between the muffin liners. The liners should be filled ¾ full as the batter tends to rise.
Step 2
Bake for 25 -30 minutes. Take the muffin tin out of the oven and remove the muffins from the tin to cool.
Step 3
For the frosting, whisk MEGGLE Creme Patisserie Sweetened with sugar and add orange zest.
Refrigerate for half an hour to ensure it has thickened properly.
Transfer frosting into a pastry bag for piping it evenly on top of the muffins.
Step 4
Decorate with orange zest, ground walnuts or pieces of pieces of fresh orange.
