Wash the carrots to remove any dirt or foreign matter, then peel the carrots using the potato peeler.

Using the knife and the cutting board, chop the carrots into tiny pieces.

Put carrots into the Electric Blender one handful at a time, until the Blender is approximately ¾ of the way full.

Add 1 cup of water to the carrots in the Blender.

Turn the Blender switch to puree and allow carrots to process until they are ground to a pulp.

Remove pulp and place into a large mixing bowl.

Add 1 cup water to pulp.

Using your clean hand, squeeze the pulp in your palm, allowing the juice to flow through the strainer (You can use a glove since carrot juice stains).

Put the squeezed pulp on a plate to the side. Repeat this process until all the pulp is squeezed.

Add 1 cup of water to the squeezed pulp that you put on a plate earlier, in a separate mixing bowl.

Squeeze this pulp again, and drain the juice into the first mixing bowl, through the strainer, to stop any remaining pulp from getting into the final product.

Using the Electric Mixer (or a spoon), mix in the condensed milk with the carrot juice. Then add sugar, nutmeg and vanilla.

You could add a capful of J Wray & Nephew White Rum to the mixture to enhance the flavor (This step is optional for non-drinkers).

Add more water, or any of the other ingredients as necessary, to get the desired taste.

Serve chilled and Enjoy!