Carrot Pudding

Ingredients

6 medium carrots, finely shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisins
1/4 cup butter or margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or slivered almonds

Method :

Heat carrots and half-and-half to boiling in saucepan; reduce heat. Simmer uncovered, stirring frequently, until half and half is absorbed, about 1 hour. Stir in brown sugar, raisins, butter, cardamom and salt. Cook over low heat, stirring constantly, until brown sugar is dissolved and mixture is of desired consistency, about 15 minutes.