Mix the carrots, the milk and the cardamom in a medium heavy bottomed saucepan. Bring to a boil, and cook, stirring periodically, until the mixture is almost dry. Add butter, cook until butter is thoroughly melted and incorporated. Add the sugar and the raisins, and serve warm or cool, but not cold.
Recipe by The Domestic Front at http://www.thedomesticfront.com/carrot-pudding/