Start with peeling your carrots and grate them as shown on the picture above. Roughly chop cashew nuts (or walnuts), as shown.

In a separate bowl, combine flour, starch, cinnamon, baking powder and salt. Set aside.

In a large bowl, put the egg and sugar and mix them well with a food processor or mixer. Add butter and vanilla extract, blend for 2-3 more minutes or until it is smooth.

Change your beater to dough hooks, add carrots and cashew nuts and continue mixing. Finally, add the flour mixture gradually and keep blending until everything is well mixed.

Set your oven to 200 °C or 390 °F. Cover the baking tray with baking paper and put one heaped teaspoon of dough on in. Continue with the rest of the dough. Leave some distance between your cookies, as shown on the picture above. You might need a second tray or a second round of baking, depending on the size of your tray.

Bake for 15 minutes and set aside to cool down.

To make the cream: firmly mix mascapone cheese with honey and put it in the fridge.

When your cookies are at a room temperature, assemble the bites by spreading the cream over the flat side of one cookie and covering it with the flat side of another cookie. Continue with the rest.

Refrigerate for 30 minutes - 1 hour.

Enjoy!