How to cook
Grate the carrots and the lemon and orange peels (avoid the white part) and sprinkle with a pinch of salt.
Beat the eggs with the sugar, until a white mixture is obtained and add the cottage cheese, oil, orange juice and vanilla. Beat, until a homogeneous mixture is obtained.
Sift the flour with the baking powder and integrate it in portions, by stirring gently with a wooden spoon.
Add the grated carrots and lemon and orange peels. Thanks to the salt, they have softened and released their juice (do not strain it). At first, you may have found the mixture to be thicker, but after adding the carrots you will see, that it becomes thinner.
Distribute into muffin molds and bake in a preheated oven at 360°F (180°C) for 25 minutes. Keep an eye on them, because the baking time depends on the size of the molds, which, if not standard, they would need more or less time in the oven.
Leave the baked muffins to cool and during this time beat the cream with the powdered sugar. When a thick white mixture is obtained, add the rum essence and red confectionery paint, which only aims to make the cream slightly pink, not deep red.
Spray cream roses or shapes you want on the muffins.
Enjoy! The muffins with carrots, cottage cheese and cream are very appetizing.