Put the carrot chunks and sweet potato into a medium saucepan and cover with water. Heat to a boil and cook for 8 minutes, or until soft , stick with a fork. Drain and rinse with cold running.
Put the cooked sweet potato and carrots in the bowl of a food processor and add the dried fruit. Process until finely chopped. Add the orange juice, orange zest, and cinnamon and process until well blended.
Spoon the mixture into the cake pan and smooth the top. Dot the top of the mixture with the butter. Bake for 35 minutes. Pack warm in a heated lunch tote.
You can make up the casserole and refrigerate it for a day before cooking. Bake it just before mealtime, adding 5 minutes to the baking time if it’s just been taken out of the refrigerator.
This will keep in your refrigerator for up to 1 week.