Shred carrots in a grater using the smallest holes. To speed up the process, shred them in a food processor or purchase shredded carrots.

Add water and cashews to a high speed blender and blend on high until smooth.

Drain soaked dates and add to blender. Mix cashew milk and dates until combined.

In a large pan, heat coconut oil over low-medium heat. When melted, add almond slices and cook 2-3 minutes. Add cardamom and cook for 1 more minute.

Turn heat to low and add shredded carrots and the date-sweetened cashew milk. Cook, stirring frequently to avoid letting mixture catch on the bottom, for 20 minutes. At this point, you can decide if you want to keep cooking longer. Eventually (in just a few minutes) the liquid will continue to evaporate - but if you like more of a pudding texture, simply remove from heat. If you keep cooking, keep stirring frequently. When satisfied with texture, remove from heat, stir and let cool. Top with additional sliced almonds if desired.