Gluten-free carrots

1. Finely grate the carrot. Add softened butter and cake mix.
2. Mix all the ingredients in a bowl and make a dough on a floured surface, which we wrap in foil. Leave for approx. 60 minutes in the refrigerator.
3. Roll out a 0.5 cm sheet on a floured surface. Cut out circles with a pie cutter.
4. Place the circle in the mold, put a spoonful of chocolate-nut cream or jam in the middle, close it, press it so that the ends come together and the jam does not leak.
5. Place on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C for about 12-15 minutes.
6. While still warm, sprinkle with powdered sugar.

A good tip:
If we don't have a pirogue mold, cut out circles with a glass, put jam in the middle, fold it in half and press the dough together around the edges with a fork so that the filling doesn't leak out.