Peel the carrots, cut them up and cook until they are soft.

Using a hand mixer, mash your carrots until they are a creamy purée. 

Add the sugar, the lemon juice and lemon zest to the carrots.

Mix together the 100 ml of water with the corn starch in a separate bowl. Then mix it into the carrot purée. You can turn up the heat one notch. 

Line the bottom of your baking pan with butter biscuits. Then spread the carrot cream over it. Repeat this procedure until there is only a little carrot cream left.

Finally, use the remaining carrot cream to spread a thin layer over the top of the biscuits on top. Then let it rest in the fridge overnight.

Cut it up the next day and sprinkle shredded coconut on top of it before serving.

The team of Recipe Videos wishes you luck in making your Carrot Cake!