Not your everyday dessert, chock full of carrots with exotic spices and pistachios. Guests will rave for this new dessert that even kids will crave.
Shred carrots. In a heavy saucepan, heat carrots and Organic Valley Half & Half just to boiling; reduce heat. Simmer uncovered, stirring frequently until liquid is absorbed, about 45-60 minutes.
Stir in Organic Valley Salted Butter, sugar, raisins, cardamom and sea salt. Cook over low heat, stirring constantly until brown sugar is dissolved and pudding has reached desired consistancy, about 15 minutes. Allow to cool and garnish with shelled pistachios. May also be refrigerated and served cold.