Carrot muffins with walnuts

1. Grate the carrots on a fine grater, and drain the excess juice.
2. Lightly fry the nuts in a dry frying pan and grind in a mortar to medium-sized pieces.
3. In a large bowl beat the eggs with two types of sugar until fluffy.
4. Add the oil, carrots, salt and mix with a spatula
5. In a small bowl, mix flour, baking soda, baking powder and spices until smooth.
6. Add dry ingredients to the liquid ones, then add nuts, and mix. The dough should be thick but not dry!
7. Spread the dough into molds 2/3 of the height.
8. Bake the muffins at 356F (180C) for 15-20 minutes until the skewer is dry.

* You can serve immediately, but on the second day they are even tastier.