Sprinkle grated carrots with salt in a tea towel and rest for one hour to drain moisture.
Squeeze moisture from carrots and mix with pistachios, cinnamon, citrus zests, and ground almonds.
Heat star anise, honey, and sugar in a saucepan until the sugar dissolves and it reaches a boil.
Stir in lemon juice, orange juice, and 200ml of water, then remove from heat to cool.
Strain the syrup through a sieve and chill in the fridge.
Preheat the oven to 180°C.
Grease the tin and layer one-third of the buttered filo pastry sheets.
Spread half of the carrot mixture over the pastry and top with half of the remaining filo.
Add the remaining carrot mixture and finish with the last sheets of buttered filo.
Cut the pastry into 5cm diamond shapes and bake for 35 to 40 minutes until golden.
Pour half the cold syrup over the hot baklava, wait five minutes, then add the rest.