Moist Paleo Carrot Cupcakes

If I could eat only one kind of cake anymore and would have to choose forever, I would choose heavy heartedly carrot cake/cupcakes. During the first weeks of my semester abroad in Leeds, England, I did not have any internet in my flat. And because the longing for my left-at-home-boyfriend was quite severe, I spent lots of time in cafes to skype with him (and of course tried the cake and muffin assortment). In these weeks, I think I tried carrot cake for the first time and immediately fell in love. Carrot Cake is not as sweet as other cakes. The carrots keep the cake nice and moist and the nuts and spices always remind me a bit of autumn. The best, of course, is the cream cheese topping. Well done, it adds a creamy taste to the cake and carries the sweetness.

Since January, however, I do not eat grains anymore and had to say goodbye to many dear cakes. But, as you can imagine, I did not rest until I found a grain-free, (90%) Paleo variation of my favorite cake. These moist Paleo carrot cupcakes are made of ground almonds and other rich ingredients like chia seeds and walnut oil. I replaced the cream cheese topping with a sporty, delicious quark and honey cream.


Ingredients for 12 cupcakes:

1 banana
2 carrots
1 Tbsp Chia seeds
150g almonds, grounded
2 eggs
2 Tbsp coconut oil (liquid)
1 Tbsp walnut oil
1 Tbsp baking powder
1 Tbsp baking soda
2 Tbsp vanilla
3 Tbsp cinnamon
1 Tbsp grated nutmeg
2 Tbsp honey
3/4 cup chopped walnuts + a couple extra for decoration


100 g Quark
1 Tbsp cinnamon
1 Tbsp honey



  1. Heat the oven to 180°C and prepare 12 muffin tins. I recently bought these Silicone baking cups and I am super happy.
  2. Put the banana into a large bowl and squash it with a fork. Peel the carrots and grate them to the banana mousse. The carrots do not need to be finely grated. On the contrary, I always use the largest grater blade, but this is a matter of taste.
  3. Add the eggs, chia seeds, oils, honey, and spices and mix everything vigorously.
  4. Add the almond flour, baking powder, and baking soda and stir well again.
  5. Finally, fold the walnuts into the batter.
  6. Fill each muffin tin about 3/4 full and bake them for about 20 minutes or until a fork comes out clean.
  7. In the meantime, whip up the topping. I still eat dairy products and for this reason simply used quark. However, feel free to substitute quark according to your diet. I add a shot of hazelnut milk to my quark, to make it softer and more creamy. Finally, add the cinnamon and honey to it and mix well.
  8. Let the muffins cool for a couple of minutes and spread the topping generously on top of every cupcake.
  9. Garnish the cupcakes with a walnut half.




You can keep the carrot cupcakes in an airtight container in the fridge for a week. They taste even better the day after preparation. 


Tag me on Instagram on your results with or comment below, how you liked it. I am always glad about feedback. And, happy easter, of course!