In a medium shallow stock pot over medium heat, add the shredded carrots to the liter of cashew milk.
Add honey, vanilla, cinnamon, and cardamon pods. Let simmer for an hour, stirring occasionally.
Once all the milk is has been absorbed and evaporated (the mixer will have reduced by 2/3 volume), add the coconut oil and raisins. Stir (rapidly) and continually for about 10 minutes.
Transfer to a platter, bowl, or vessel of choice. Garnish generously, and enjoy.