I made two small batches of halwa-inspired carrot filling this year. For the first I shredded the carrots, and for the second, I ground them coarsely in the processor. The second method makes a filling that is easier to handle and much more hamentashnogenic. Then I packed them in these ingenious carrot-shaped baggies from Wilton. You need to make very, very tiny hamentashn, to get them into the pointy part.
1/2 pound carrots
2 ounces (4 tablespoons, half a stick) butter
3/4 cup sugar
1/2 teaspoon cardamon
one pinch each cinnamon and cloves
about 1/2 cup milk
Peel the carrots and grind or grate them. Melt the butter in a skillet and add the carrots and sugar. cook until the sugar melts and begins to caramelize. Add the spices and milk and continue cooking until thick and fragrant. Allow to cool and use to fill hamentashn or other pastry.