|Carrots||1 Pound, grated to make 1 cup approximately|
|Milk||3⁄4 Cup (12 tbs)|
|Honey||2⁄3 Cup (10.67 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Coconut||1⁄4 Cup (4 tbs)|
|Slivered almonds||1 Tablespoon|
In a heavy saucepan or skillet, combine carrots and milk.
Add nutmeg, cinnamon and honey and bring to a boil.
Boil over low heat, stirring frequently, until mixture is very thick.
Remove cinnamon sticks.
Add butter, raisins and coconut and cook for approximately 25 minutes longer.
Pour into a buttered, shallow pan, top with almonds and cool.
Cut into squares.