Nutty Carrot Pudding

There's nothing crazy about this pudding, unless you think, "Boy, it's crazy that something so tasty is so easy to make!"

A dutch oven or a heavy pot will go a long way in making this even easier!

2 lbs carrots, washed, peeled and grated
4 cups milk, reduced fat is ok (For vegan option, use almond milk)
2 cups ricotta cheese, reduced fat is ok (For vegan option, use coconut CREAM)
1 tsp vanilla
1 tsp ground cardamom
2 cloves, ground
2 tbsp honey or cane sugar
1 tsp salt
1 cup toasted, slivered almonds or pine nuts
1 tbsp butter (optional)
2 tbsp rose water (optional)
2 tbsp toasted coconut (optional)

Put the heavy pot on the stove, add the milk and bring to a medium heat.
Add the carrots, honey and salt, stir.
Bring to a boil and simmer covered for 30 minutes
Cook uncovered for another 30 minutes or until liquid has reduced by 60%
Add the ricotta and mix well. Cook uncovered on medium low heat until the mixture is almost dry (but still moist and sticky) (About 20 minutes)
Turn off the heat and add the cardomom, clove, nuts, butter and rose water. Mix well.

Serve warm or cold with vanilla ice cream and some honey and nuts drizzled on top!