Step 1

Grease a 20cm square pan and line with baking paper.

Step 2

Peel and grate carrots, place carrots and sugar in a medium size saucepan. Turn on stove top to reach medium heat. Cook for 10-15 minutes until carrots have softened and liquid has slightly evaporated. Set aside to cool.

Step 3

Blitz the biscuits in a food processor until biscuits become a rough crumb. Alternatively, put the biscuits in a zip-lock bag and crush with a rolling pin, until a rough crumb..

Step 4

Add the crushed biscuits and walnuts into the carrot mixture and mix with a wooden spoon until evenly moistened.

Step 5

Spread the carrot mixture evenly into the pan and refrigerate 2-3 hours.

Step 6

If using krem shanti, mix packet of krem shanti with cold milk and whip with beater until consistency of whipped cream.

Step 7

Evenly spread a layer of whipped krem shanti over carrot mix.

Step 8

Sprinkle with coconut and decorate with a shaving of carrot and mint leaves.