To make the Carrot Fudge:
Sauté the grated carrots with butter in a heavy-bottomed pan for around 10 minutes.
You could either transfer the carrots to a slow cooker if you have one, or continue cooking in the pan on low heat.
Add saffron, powdered cardamom, condensed milk, chopped almonds, and raisins. If you are using a slow cooker, cook for 4 hours on low heat. If you are cooking on the stove-top, continue cooking on low heat for 3 to 4 hours, stirring every 20 minutes or so.
Once the carrots have been reduced to a fudge-like consistency, turn off the heat.
While the carrots have been slow-cooking, prepare the mousse.
To make the Saffron White Chocolate Mousse:
Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
Heat 1 cup of whipping cream in a pan with high sides over medium heat just until hot.
Gradually stir half of the cream into the egg yolk mixture, then stir this mixture back into the hot cream in the saucepan.
Add the strands of saffron and cook over low heat about 5 minutes, stirring constantly, until mixture thickens. Make sure the mixture doesn't boil.
Stir in the chopped white chocolate and continue to cook until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
Beat the remaining 1 1/2 cups whipping cream in chilled medium bowl with electric mixer (hand-help or stand-mixer) on high speed until stiff.
Fold the refrigerated mixture into the whipped cream, until well combined.
To serve, spoon the carrot fudge mixture into parfait glasses. Using a piping bag, pipe the mousse over the carrot fudge. Garnish with shopped pistachios.
This dessert is served best cold, so you could prepare the parfait glasses n advance and let them chill at least a hour before you serve them.