1. In a pan heat the ghee and fry the cashew nuts and raisins for 2 mins on a low heat. 
2. Add the Patak's Creamed Coconut and allow to melt
3. Add the grated carrots and fry for another 5 minutes.
4. Add the milk and sugar and cook the carrots on a low heat until the carrots are soft and cooked through.
5. Boil off any extra moisture by increasing the heat.
6. Garnish with the remaining cashew nuts. 

Tip : Ghee can be found in some major supermarkets, but your local Asian one will have it.