In a large, heavy pan over medium-high heat, bring cream, milk, and rice to a boil. Reduce heat to low and let simmer for 30 minutes, stirring often. In a separate pot bring 6 cups water to a boil. Blanch carrots in boiling water for 3 minutes and drain well. Add to milk-rice mixture. Add sugar and cardamom. Cook until mixture has thickened slightly, about 15 minutes. Cool and serve in individual bowls, sprinkled with almonds.