Peel the carrots and grate or shred in a food processor.

Take half a cup of raw, unsalted walnuts and grind well in a dry grinder or spice grinder.

Place grated carrots in a covered dish and microwave on high for 5-6 minutes or until soft.

Add coconut oil to a pan. Add the cumin seeds first to hot oil and allow to roast.

Once cumin seeds are browned, add chopped green chilies to the oil and fry for 20-30 seconds.

Add the cumin seeds, chilies, and oil mixture to the cooked down grated carrots.

Then, add lemon juice, salt (to taste), ground walnuts, and fresh grated coconut to the carrots. Mix well.

Serve warm!