Carrot Cake Meets Baklava in This Delightful Spring Dessert

Name: Carrot Cake Meets Baklava in This Delightful Spring Dessert
Ingredients: 1 1/4 cups granulated sugar (8.75 ounces; 248 g), divided; 3/4 cup (180 ml) water; 1/2 cup (120 ml) honey; 1/2 cup plus 2 tablespoons packed light brown sugar, divided; 1 1/2 cups roasted, salted pistachios (5.5 ounces; 212 g); 1 1/2 cups toasted pecans (5.5 ounces; 212 g); 1 1/2 cups shredded carrots, (about 12 ounces; 340 g); 1/2 cup shredded sweetened coconut (3 ounces; 85 g); 2 teaspoons ground cinnamon; 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cardamom; 2 pounds frozen phyllo dough sheets, thawed (such as The Fillo Factory brand); 9 ounces ghee or butter, melted (see notes)