In a pan over medium heat, melt the butter. If you do not have pre-shredded carrots, you can use a potato peeler to shred them or cut them into very thin slices.

Once the butter has melted, add the brown sugar and shredded carrots.

Cook at a medium-low temperature for about 8 minutes, or until the carrots are soft and the sugar is melted. Be carefully not to let the sugar burn, as that can happen quickly. If it looks like it is going to overheat, remove it from stovetop.

Remove from heat and let the carrots cool for a few minutes.

Add the carrots and sugar mixture to a blender or food processor. Add a few tbsp of the milk as well.

Pulse or blend until the carrots turn into a smooth paste. You may need to add a little bit more milk so the carrots don't stick in the blender.

Put the heavy whipping cream, remaining milk, vanilla, salt, and cinnamon in a pot.

Place the pot over medium heat and cook until it begins to simmer. Allow to simmer for about 5 minutes or until aromatic.

Remove from heat and transfer to a new bowl. Add the maple syrup and the previously blended carrot mixture and stir with a whisk to combine.

Once the maple syrup is fully incorporated into the milk mixture, cover it and put it in the fridge for a minimum of 2 hours or until it has chilled completely. I like to leave it in the fridge overnight.