Carrot Muffins recipe

ingredients:
For pulp
250 grams of flour
2 teaspoons baking powder
1/2 coffee spoon of baking soda
2 teaspoons ground cinnamon
120 grams of brown sugar
80 grams of sugar
4 eggs
150 ml oil tasteless
250g finely grated carrots
50 gr coconut

50g walnuts, roughly chopped
For the frosting
100 g butter at room temperature
100g philadelphia cheese
220g icing sugar
vanilla
For decoration
1 tablespoon of finely ground nuts
cores with sugar paste or marzipan
method:
Preheat oven to 180 degrees, 12 mussels and garnish with muffin trays.
In a bowl, mix (flour, baking powder, baking soda, cinnamon, nuts, coconut and sugar)
Whisk the eggs, oil, and carrots.
Pour this mixture over the last dry ingredients
Mix well with a wooden spoon.
Do fill the boxes up to 2/3 and bake for 30 minutes.
Remove from oven and let cool.
Meanwhile prepare the cream.
Beat butter and sugar for 5 minutes at a maximum speed of mixer.
Add the cheese and vanilla and beat for 3 minutes at a minimum speed of mixer.
Once the muffins cool, spread a little cream on the surface,
Sprinkle with a few nuts and decorate with carrot 
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