My love for carrots with never end, I have been addicted since I was little. I make juice, bread, cake and even pasta with them. I have even been told that I have turned slightly orange form the large amount of carrots I can eat in a week. I was introduced to this desert at a great Indian wedding. Its could be compared to a carrot pudding.

Ingredients:

2 lbs Carrots
2 Tbsp oil of any kind
2 Tbsp light butter (earth balance if vegan)
1 tsp salt
1 Tbsp honey
1/4 cup Splenda
1/3 cup brown sugar
1 tsp Cinnamon
1/2 cup yellow raisin
4 Tbsp walnut meal or any crushed nuts you have around
1/2 Tbsp corn starch

The first step is to grate carrots fine. This can be done with a hand grater or simply in a food processor. Place carrots in pan with oil and sauté on low until carrots begin to become translucent. Adding the butter a few minutes into cooking. It’s important to watch them and not to let the carrots brown. Next, add the almond milk, sugar, cinnamon, cardamom, corn starch and salt. Allow the mixture to simmer low for at least 30 minutes string occasionally. The mixture will begin very liquid but the goal is to have it reach a rice pudding like consistency. After 30 minutes add half the walnut meal, all the raisins and continue to cook for about 10 more minutes or until desired consistency is reached. When complete, allow to cool and serve with remaining walnut meal.