6 medium carrots, finely shredded
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.
Garnish with pistachios or slivered almonds.
Yields 6 servings.
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