1

Preheat oven to 180°C. Brush ten 150ml-capacity muffin pans with melted butter to grease. Line the bases with non-stick baking paper.

2

Use an electric beater to beat the egg yolks, sugar and rind in small bowl until thick and creamy. Transfer to a large bowl.

3

Add the carrot, almond meal and flour, and stir until well combined.

4

Use an electric beater to beat the egg whites in a clean dry bowl until soft peaks form. Use a large metal spoon to fold half the egg white into the carrot mixture until just combined. Fold in the remaining egg white.

5

Divide the muffin mixture evenly among the prepared pans. Smooth the surfaces. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 5 minutes to cool before turning onto a wire rack to cool completely.

6

Meanwhile, to make the caramelised carrot, use a zester to shred the carrot. (Alternatively, use a vegetable peeler to peel the carrot lengthways into thin ribbons. Cut each ribbon lengthways into very thin strips.) Place the juice, water and sugar in a small saucepan over medium heat and stir until the sugar dissolves. Bring to the boil. Reduce heat to medium-high and simmer for 5 minutes. Add the carrot and simmer for a further 8 minutes. Set aside to cool.

7

Top each muffin with cream cheese and caramelised carrot. Drizzle over sugar syrup from the pan to serve.