Carrot rolls filled with pear compote

Finely grate the carrots and gently squeeze out any excess juice.

Work the flour, baking powder, cold chopped butter, part of the sugar (70 g), carrots, egg yolk, part of the cinnamon (1 tsp), salt, and lemon zest into a smooth dough. If it is too sticky, add a little more flour.

Wrap the dough and let it rest in the fridge for at least an hour.