Carrot Pudding - cooking recipe

Ingredients

2 lb. carrots
1 1/2 c. water
2 c. milk
1 c. whipping cream
1 1/3 c. sugar
2/3 c. butter or margarine
1/2 tsp. ground cardamon
1/2 c. golden raisins

Preparation

In a saucepan, heat carrots that have been pared and shredded in the 1 1/2 cups water to boiling; reduce heat and simmer until water is absorbed (about 15 to 20 minutes).
Stir in milk, cream and sugar; heat to boiling.
Reduce heat to medium-high.
Cook until liquid is absorbed (about 15 to 20 minutes).
Stir in remaining ingredients; simmer until mixture is very thick.
Serve warm.