Place corn husk on work surface with the shiny side up. Spread about ¼ cup masa dough on husk, about ¼-inch thick. Place 1 -2 tablespoons roasted carrot filling into the center of the dough. Roll up and tie the tamales. Repeat until all corn husks are filled and tied.
Steam the tamales for 45 minutes to an hour. To check to see if the tamales are done, unroll one and see if the masa still sticks to the husk. If it does, cook an additional 15 minutes. If it releases, it is cooked.
Cover the bottom of serving plate with about 3 oz. hot coulis. Remove tamale from husk and place in center of coulis. Dot with crema, and top with micro greens.
