Carrot Halva

Preheat oven to 350F (180C). Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.

Heat butter in a saucepan. Add carrots; cover and cook for 10 minutes. Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.

Add sugar and cook for an additional 10 minutes, stirring constantly. Remove from heat. Add almonds, and raisins if you’re using them.

Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts. Serve warm or at room temperature.