Steam the carrots until soft.

Blend the steamed carrots with ¼ cup of water until a paste forms.

In a pan, add coconut milk and heat through (about 2 minutes). Stir continuously.

Add carrot paste and keep stirring for about 5 minutes.

Add sugar and keep stirring until it cooks down to the consistency of pudding.

Add cardamom powder and nuts and stir for another minute.

Chill it in the refrigerator and serve cold.