Carrot Dessert / Pudding

• 1 lb carrot, shredded
• 2 cups low-fat milk
• 12 cup brown sugar (I use Splenda brown sugar blend)
• 12 cup cashew halves
• 12 cup raisins
• 12 teaspoon cardamom

1. In a saucepan over medium heat, combine carrots and milk.
2. Bring to a boil, and cook until most of the milk evaporates, about 10-15 minutes.
3. Stir in sugar, and simmer until mixture becomes dry.
4. Stir constantly to ensure that it doesn't burn.
5. Remove from heat.
6. Stir in cashews, raisins, and Cardamom.

carrot, lowfat milk, brown sugar, cashew halves, raisins, cardamom

Taken from www.food.com/recipe/carrot-dessert-pudding-312393 (may not work)