Heat coconut oil in a pan and add grated carrot into it. Steam and cook for 15 minutes until soft. Blend the dates with half almond or soy milk and add to the pan with carrot along with almond powder.

Place carrots in medium saucepan and add enough cold water to cover by 1 inch. Bring to a boil, then reduce to a simmer and cook until carrots are tender when pierced with a fork, about 20 minutes.