A different way to use carrots in an Indian-fusion baked good. These bars can be frozen for up to a month.

Inspired by Food 52

Makes 25 bars


  • 2 c all-purpose flour
  • 3 tsp baking powder
  • 2 c shredded carrots
  • ½ c whole milk
  • 5 T sugar
  • ½ c raisins
  • 14-ounce can condensed milk
  • 8 T unsalted butter, melted
  • 1 tsp cardamom
  • 1/8tsp ground nutmeg
  • ½ c slivered almonds


  1. Preheat the oven to 350° F.
  2. In a large bowl, mix together the flour and baking powder. Set aside.
  3. Combine the shredded carrots, whole milk, sugar, and raisins in an oven proof bowl. Pour the condensed milk over the top.
  4. Mix well and microwave for 5 to 8 minutes, until the carrots are soft and have lost their raw taste.
  5. Add the melted butter, cardamom, and nutmeg. Combine well.
  6. Pour the carrot mixture into the center of the mixing bowl containing the flour. Fold it in gently from the sides towards the center until well combined.
  7. Spread evenly onto a sheet tray and sprinkle with slivered almonds. Bake for 20 to 25 minutes, or until the top is golden-brown.
  8. Allow to cool, cut into squares, and serve.