Directions

1. Preheat oven to 350° F.
2. In a large bowl, sieve together the flour and baking powder. Set aside.
3. Combine the shredded carrots, whole milk, sugar, and raisins in an oven proof bowl. Pour the condensed milk over top.
4. Mix well and microwave for 5 to 8 minutes, until the carrots are soft and have lost their raw taste.
5. Add the melted butter, cardamom, and nutmeg. Combine well. (I prefer to add the spices after the carrots are cooked to ensure that the essential oils in the spices do not dissipate)
6. Pour the carrot mixture into the center of the mixing bowl containing the flour. Fold it in gently from the sides towards the center. Take care not to over-mix, as this can cause the gluten to bind together, resulting in a tough and leathery texture.
7. Spread evenly onto a sheet tray and sprinkle with slivered almonds. Bake for 20 to 25 minutes, or until the top is golden-brown.
8. Allow to cool, cut into squares, and serve. These bars freeze well and will keep for up to a month in the freezer.