The dough:

250g raw, grated carrots

1pc peach (two halves from a jar)

2 eggs

200g flour

150g sugar

50ml olive oil

1 pk baking powder

½ teesp cinnamon powder

The top:

50g cream cheese

50g butter

50g powder sugar

Preheat oven to 180 C degree.

Stir the eggs with sugar to get mousse.

Grate the carrots or chop them with a mixer.

Chop the peach, and add to the egg mousse with the carrots and the oil.

In another pot stir flour with baking powder and cinnamon. Add it to the mousse as well.

After a thorough stir fill the muffin papers up to ¾.

Bake them for 20-25 minutes.

For the cap stir the ingredients thoroughly and pile it on the top of the cooled muffins.