Preheat the oven to 180 degrees. Put the curverture in a saucepan and melt.

Peel the carrots and grate finely.

Mix in the butter and sugar until foamy. Stir in the eggs one by one. Mix in the turmeric, flour, baking powder, cinnamon, hazelnuts and shredded carrots.

Fill the carrot batter into 20 small silicone muffin molds and bake in the preheated oven for about 20-25 minutes on the middle rack. After baking, take the muffins out of the oven and let them cool a little.

For the topping, mix powdered sugar with water and food coloring. Cover the cooled muffins with it and peel it with marzipan, carrots and pistachios.