Pour the milk in a saucepan, add in the carrots and cook over medium heat.
When the milk starts boiling, reduce the heat and simmer uncovered until the carrots are tender and most of the milk is absorbed (45 minutes). Stir every once in a while.
Add in the sugar, raisins, butter, cardamom, and salt. Stir constantly until the sugar is dissolved and the mixture starts to thicken.
Remove the mixture from heat and pour into a serving dish. Garnish with pistachios or almonds.