In a heavy bottom pan, combine the carrot, sugar and 1 cup of water.

Cook over medium low heat until all the liquid has been absorbed. I cooked it covered for the first 15 minutes and then cooked it uncovered for about 30 mins. It might take longer, but cook until the liquid has almost disappeared.

At this stage add the cornstarch dissolved in 2 tablespoon of water to the carrot mixture.

Mix well and using a potato masher, mash the carrots well.

Now stir in the walnuts and mix. Remove from flame.

In a 5 x 7 Pyrex pan, spread about ½ of the coconut powder on the bottom.

Now spoon the carrot mixture into the dish and spread evenly. Use a spatula or your finger tips to even it out in the top.

Now spread the remaining coconut powder evenly over the carrot mixture and keep it aside covered partially to cool. Let it cool in room temperature for about 3-4 hrs.

Now cut into 1 inch squares and serve! If preferred, sprinkle more coconut powder when serving.