2 cups carrots, finely grated
2 cups light cream or half-and-half
1/2 cup butter
1 cup light brown sugar
1 teaspoon ground cardamom
1/2 cup golden raisins
1/2 cup cashew nuts (or substitute any nuts you like)
A dash of red coloring (optional)
1/2 cup almonds, thinly slivered
Combine grated carrots and milk in a saucepan. Bring to a boil,
lower heat, and simmer over low heat for about an hour, stirring
occasionally, until the carrots are soft.
Add butter, sugar, cardamom, raisins, almonds, and cashews; mix
thoroughly. Add a dash of red coloring if desired, and simmer,
stirring continuously, for another 15-20 minutes, or until the
carrot mixture has thickened.
Remove from heat and spread mixture into a 2-inch thick layer in
a well-buttered cake pan or cookie sheet.
Chill overnight in refrigerator. Cut into 2-in. cubes. Serve
chilled, topped with sliced almonds.