Heat oil in a non-stick pan and fry the grated carrots till it gives out all of its moisture, and starts to turn into a deeper colour. Be careful to stir often, so as not to let it burn.
Add in sugar and powdered cardamom seeds, and fry for a few minutes till sugar melts, caramelizes and all moisture dries up.
Add in powdered almonds and fry till blended well, stirring often.
Toss in sliced almonds, and serve warm with a dollop of Vanilla ice cream.