Place the paper cupcake liners in the wells of the muffin pan. Preheat the oven to 180°C (approximately 350°F).
Peel the carrots and finely grate. Whip the egg whites until stiff. Whisk the egg yolks with sugar and 3 tablespoons warm water until creamy, then stir in the carrots. Add the clove, cinnamon, nuts, baking powder, and both flours and alternating with the beaten egg whites into the batter. Pour the mixture into the cupcake liners. Bake for about 25 minutes. Let the muffins cool for 5 in the pan, then cool on a wire rack.