This is my own combination of two different types of halvah, a decadent Middle Eastern treat.  It tastes much richer than it is and I so fell in love with the taste that I actually said, "Stop it!" to the spoon after the first mouthful.  As in, "Stop being so delicious.  You're made of freaking carrots." 

Serve in small ramekins or custard cups.  Almonds are optional if you've got an allergy, but be careful because nut allergies often include a problem with sesame seeds.  If this is the case, skip the tahini as well. 

Prep Time:  10 Minutes
Cooking Time:  30 Minutes
Yield:  About a Pound
Ingredients:
1 Lb Carrots, grated
1 ½ Cups Milk, unsweetened non-dairy or dairy
1/8 Tsp Cardamom
1/8 Tsp Cinnamon
1/3 Cup Honey or Agave Nectar
¼ Cup Sesame Tahini
Almonds, chopped

Grate carrots by pulsing a few times in a food processor or, if you are a masochist, by hand.  Bring carrots and milk to a simmer over high heat and then turn down to low.  Stir in spices and sweetener.  Let simmer on low, stirring often, for about 25 minutes or until very thick.  Stir in tahini until combined and let simmer for another 5 minutes, stirring often.  Sprinkle with almonds and serve warm, at room temperature or cool.  Keep leftovers refrigerated.