Boil the carrots until tender.
At the liver, remove all the veins and pass it through a meat grinder.
Add eggs, milk, salt and pepper to the liver to taste. Whisk with a whisk until smooth.
Add the garlic passed through the press and add flour, mix until smooth.
For the filling, peel and grate the carrots on a coarse grater. Finely chop the dill and add to the carrots, salt and pepper to your taste, season with mayonnaise and mix well.
Heat oil in a pan. Using a ladle, pour the liver dough and fry the pancakes on both sides until golden brown. Cool the pancakes.
Spring rolls forming a cake. Decorate on top as you wish. Before serving, let the cake soak for at least 2 hours in the refrigerator.