Batter

• Peel the carrots and grate them coarsely.
• Start by making an eggnog in a bowl by whisking butter and eggs together.
• Melt the butter, for example in a microwave or in a saucepan and let it cool slightly. 
• Mix it together with the egg mixture while whisking.
• Mix the grated carrots into the bowl and stir.
• Find a new bowl and mix the vanilla sugar, baking powder, cinnamon, salt, and flour together.
• Pour it into the other bowl through a sieve/strainer to avoid lumps.
• Stir everything together until you have a uniform mass.
• Divide it into your muffin cases, and depending on the size, you'll get about 10-14 pieces.
• Bake them for a total of 15-20 minutes - again depending on the size. After 15 minutes, you can, for instance, stick a meat needle into them and if no batter comes up, they are ready.
• When they are done baking, they should cool on the kitchen counter, and remember they must sit on a cold rack so air can get underneath them.
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• Mix powdered sugar and butter and whisk it together with a whisk. It should be very light.
• Create a water bath by heating a little water in a saucepan and placing a large bowl over the saucepan.
• Add the chocolate to it and melt it.
• When it is melted, fold it into the powdered sugar/butter mixture with a spatula.
• Add the cream cheese and whisk it well together.
• Add a few drops of yellow food coloring and stir.
• If necessary, add a bit more until you have a nice yellow color.
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• Put your frosting in a piping bag with a nozzle of your choice.
• Create patterns of your choice and decorate with sugar eyes and queen almonds.
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