Carrot Cake Meets Baklava in This Delightful Spring Dessert

Ingredients

• 1 1/4 cups granulated sugar (8.75 ounces; 248 g), divided
• 3/4 cup (180 ml) water
• 1/2 cup (120 ml) honey
• 1/2 cup plus 2 tablespoons packed light brown sugar, divided
• 1 1/2 cups roasted, salted pistachios (5.5 ounces; 212 g)
• 1 1/2 cups toasted pecans (5.5 ounces; 212 g)
• 1 1/2 cups shredded carrots, (about 12 ounces; 340 g)
• 1/2 cup shredded sweetened coconut (3 ounces; 85 g)
• 2 teaspoons ground cinnamon
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cardamom
• 2 pounds frozen phyllo dough sheets, thawed (such as The Fillo Factory brand)
• 9 ounces ghee or butter, melted (see notes)

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