Chopping chocolate. For the cookie dough core, mix 50 g fat, 1 pinch of salt, vanilla essence and 35 g sugar with the whisks of the hand mixer until creamy. Stir in 50 g flour briefly, fold in 30 g chocolate.
Form 12 balls from the dough and chill.
Chop the peanuts for the crumbles. Put 75 g fat, 25 g sugar, 125 g flour, nuts and 1 pinch of salt in a bowl. Knead the crumbs with your hands and chill.
For the dough, clean, peel and finely grate the carrots. Mix 350 g flour and baking powder. Add 200 g sugar. Add oil, milk and egg while stirring. Fold in carrots briefly. Halve the dough. Stir cocoa and remaining chocolate into one half.
Line a muffin tray (12 trays) with paper cups. Spread the light pastry first, then the dark pastry. Put dough balls in the middle and spread crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 25 minutes. Let cool on a cake rack.