For the recipe you will need:
sugar – 1 cup
water – 2 glasses
cinnamon – 1 stick (5 cm)
carnation – 4-5 buds
carrots – 2 pcs.
butter or ghee – 1/2 cup
coarse flour – 1 cup
walnuts, cashews and almonds (chopped) – 2 tbsp. l.
sesame and sunflower seeds – 2 tbsp. l.
bran and wheat germ – 3 tbsp. l.
black and yellow raisins – 2 tbsp. l.
grated coconut – 2 tbsp. l.
To prepare Halva from flour with carrots and nuts, you need:

Place a heavy saucepan of sugar, water, cinnamon, cloves, and carrots (peeled and thinly sliced) over medium heat. Stirring from time to time, bring to a boil. Simmer for about 5 minutes until the carrots are soft. Remove from heat, cover with a lid and set aside.

Heat butter or ghee in a large heavy saucepan over medium heat. Pour the flour (previously fried without oil for 10 minutes), nuts, sesame seeds, sunflower seeds and bran into the hot oil. Cook, stirring, for a few minutes, then remove the pan from the heat. Whisking continuously, pour the carrot syrup into the hot toasted mixture. At first, it may splash, however, as soon as the liquid is absorbed, it will stop.

Place the saucepan over low heat and simmer, stirring frequently, for about 2 minutes. Add raisins and coconut. Turn off the burner, cover the pan – let it stand for 2-3 minutes. Then open and loosen the halva with a spoon. (If the halvah turned out dry, add water, if liquid, put on fire and cook until it thickens.) Serve hot.