2 medium-sized carrots, grated
1/3 cup of golden raisins (or regular raisins, if preferred)
1 cup of vanilla soy or rice milk (rice is nicer)
1/2 cup of fresh carrot juice (can be subbed for more rice/soy milk if carrot juice not available)
1/3 cup of sugar (can use maple syrup if preferred)
3 tablespoons of tapioca
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon of minced ginger
Combine all the ingredients in a saucepan and bring to a boil. Cook over low heat for about 15 minutes, stirring frequently, until the carrots are soft and the liquid has mostly evaporated.
Transfer about half the mixture to a blender and blend until smooth, then return the blended mixture to the saucepan - stirring it back into the unblended half.
Can be served hot or cold and looks fancy when garnished with a sprig of mint. Enjoy.