Peel and wash Carrots. Boil them. I have used pressure cooker to boil the carrots. Puree the boiled carrots without the water.
Heat the carrot puree with sugar. The amount of sugar will depend on the quality and size of carrots. I would advice to start with 1 ½ cup and add more only after tasting. Let it simmer on medium to low heat for 20 minutes.
Add vanilla essence, cinnamon, lemon juice. Keep 3 tbsp coconut aside for rolling truffles. Mix rest of the coconut and cook for another 2-3 minutes. Take off the gas and let the mixture cool for around 15-20 minutes.
When the mixture has cooled down a little and is comfortable to handle, make balls of desired size.