1 (20 ounce) can coconut cream
5 sticks unsalted butter
3 teaspoons baking powder
1 3/4 cups boiling water
1 1/2 cups carrots, diced
1 (4 ounce) package mini marshmallows muffin mix
Preheat oven to 350 degrees F (175 degrees C).
Place coconut cream in a medium bowl. Beat with the butter, stirring until the mixture is moist and smooth. Stir in sugar then beat in boiling water. Beat until thick and fluffy. Transfer the mixture to a medium bowl and stir in carrots.
Pour carrots into the prepared tray, flattening slightly, and sprinkle over the coconut cream.
Bake in the preheated oven for 50 minutes, brushing with coconut cream syrup while still pinking each carrot. Turn and continue baking during this time, until tender. Cool before cutting into squares.