1. Thaw Athens Phyllo Dough Sheets in the refrigerator overnight or at room temperature for a few hours.
   16 oz package of Athens Phyllo Dough Sheets

Maple Syrup

1. In a medium saucepan, combine the sugar, water and maple syrup over medium heat and bring the mixture to a boil.
   200 grams granulated sugar, 240 mL water, 240 mL maple syrup
2. Reduce the heat to low and allow it to simmer for 10 minutes. Remove the syrup from the heat and allow it to cool completely to room temperature. 

Carrot Cake Filling

1. Use a small size grater to grate 2 large carrots, set aside. 
   115 grams shredded carrots
2. Place the pecans, walnuts, sugar, cinnamon, nutmeg and salt in a food processor and pulse until they’re coarsely ground.
   150 grams pecans, 175 grams walnuts, 66 grams granulated sugar, 1 Tbsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp salt
3. Add the nut mixture and the sugar to the bowl with the carrots and toss until they’re evenly distributed. 

Assemble

1. Preheat the oven to 350F/177C and butter a 9x13x2” pan. Remove the phyllo dough from the package and lay them on a flat surface. Trim them to be the exact size of your pan and then cover them with a damp tea towel.
2. Take the first sheet of phyllo dough and place it in the prepared pan, pressing it against the edge of the pan. Lightly brush the sheet with melted butter and repeat that with 11 more sheets of phyllo dough (totaling to 12).
   227 grams unsalted butter melted
3. Evenly spread 1/3 of the carrot cake filling on top of the phyllo dough and then repeat the process using only 6 sheets of phyllo dough. 
4. Top with another 1/3 of the carrot cake filling and repeat the phyllo dough layers with 6 sheets again. 
5. Top with the last 1/3 of the carrot cake filling and repeat with 12 sheets of phyllo dough (buttering the top layer too).
6. The layers should look like: 12 sheets Athens phyllo dough, 1/3 carrot cake filling, 6 sheets Athens phyllo dough, 1/3 carrot cake filling, 6 sheets Athens phyllo dough, 1/3 carrot cake filling, 12 sheets Athens phyllo dough
7. Use a large serrated knife to slice the baklava into 24 diagonal slices and bake for 45 minutes, until the phyllo dough looks golden brown.
8. Remove the baklava from the oven and while it’s still hot, pour the cooled syrup on top, making sure to evenly coat each slice. Top with some extra chopped nuts.
9. Allow the baklava to cool for 3-4 hours, or overnight, at room temperature before serving.