2 tablespoons butter
1/2 cup of any type nuts (almonds and/or cashews are an excellent choice)
1/2 cup raisins or currants
6 cups shredded carrots
1 1/2 cups whole milk
1 large sprig fresh sage
7 ounce can of organic sweetened condensed milk
1/4 cup sugar (optional)
1 teaspoon ground cardamom
Heat one tablespoon of the butter in a large skillet. Add the nuts and raisins and sauté until the nuts are toasted and the raisins are plump. Remove the nuts and raisins from the pan and set aside.
Melt the remaining butter in the skillet and add the grated carrots to the skillet. Saute for 1-2 minutes.
Add the milk and cardamom to the pan and bring to a low simmer. Add the sage sprig to the pan. Simmer the carrots on low, stirring often, until they are very tender and most of the milk has evaporated.
Remove the sage sprig from the pan and discard. Add the condensed milk and return to a low simmer. Taste the carrot pudding and, if desired, add the remaining sugar.
Continue to simmer the carrot pudding, stirring almost constantly to prevent burning, until the liquid has evaporated and the carrots are dark orange and glistening.
Remove the carrot pudding from the heat and serve warm or at room temperature topped with the raisin and nut mixture.
Shared with Honest Eats Farm by: Chef Rebecca Wauldron