Add all of the filling ingredients to a jug (except the walnuts) & leave for 10 mins to soften.
In a large bowl mash the carrot with a fork to remove lumps (you can blend if you want it super smooth).
Add the remaining dough ingredients & mix to form a ball. It will be sticky, but knead with your hands & it will come together (you may need up to 2 cups of flour if your carrot has a higher water content).
Roll the dough on a baking sheet to approx 0.5-1cm thick into a rectangular shape.
Preheat the oven to 180c/350f.
Blend the filling with a stick blender (or processor) until a thick scoopable paste forms, then stir in the walnuts.
Top the dough with the filling, then gently roll into a log, & slice in to 1 inch slices (~ 10 pieces).
Add to a lined tray & cook for ~20mins until golden.
Allow to cool slightly before serving or topping (we made a coconut topping with 2 Tbsp of plain coconut yogurt, 1 Tbsp melted coconut oil, & 1 tsp of maple syrup).
