Preheat the oven to 200°C.
Peel carrots and grate very finely. In a blender, separately grind the almonds very finely, and the hazelnuts coarsely.
Mix together flour and baking powder in a bowl. Whisk in sugar, bourbon vanilla and cinnemon. Then add almonds and hazelnuts and stir well.
After that, slowly pour in the sunflower oil while stirring with a wooden spoon. Add carrots, zest of a lemon and mineral water. Knead by hand to an even dough.
Brush a muffin pan with margarine. Split the dough evenly to the cups. Then bake for 40 minutes in the oven.
Meanwhile whisk together juice of half a lemon and the icing sugar. After the muffins are cooled off brush them with the lemon-sugar mix. As soon the liquid has dried powder the muffins with some more icing sugar.