Carrot cake

Directions

1. First, thoroughly wash the carrots, peel them thinly, and finely chop the rap. ≈ 8 min
2. In a bowl, combine the milk and grated carrots. ≈ 4 min
3. Cook over medium heat, covered, until the milk is completely reduced and the carrots are tender. ⏱ ≈ 40 min
4. Stir occasionally. ≈ 4 min
5. Once the carrot milk is dry, add sugar and ground cinnamon. ≈ 3 min
6. The sugar will melt and release water. ≈ 3 min
7. Continue to stir constantly until all the liquid has completely evaporated. ≈ 4 min
8. Once the carrot water has evaporated, return the carrots to medium heat with ghee, stirring constantly, until they release a pleasant aroma and their color becomes glossy. ≈ 3 min
9. Now, mix the powdered milk and cream together and stir for another 4 to 5 minutes. ⏱ 5 min
10. Once the mixture begins to separate from the sides of the pot and forms a smooth paste or dough, remove it from the heat. ≈ 3 min
11. Spread a thin layer of butter on a plate or dish. ≈ 4 min
12. Next, pour evenly and consistently distribute the cooked carrot mixture, use a spoon or spatula, pressing gently. ≈ 3 min
13. Next, distribute the walnuts and grapes evenly over the top. ≈ 3 min
14. Once completely frozen, cut the ice into square or diamond shapes (squares/triangles) using a knife. ⏱ ≈ 20 min
15. Category: Dessert Cuisine ≈ 3 min