Add peeled and cubed carrots, whole cashew nuts, and whole almonds to a pan along with 1 cup water.
Cover the pan with a lid and cook on medium heat for 10-12 minutes until the carrots are tender.
Transfer the cooled ingredients to a blender.
Blend until smooth. Set aside.
Transfer milk and cloves to a pan and heat over medium heat until the milk comes to a boil. Stir frequently to avoid scorching.
Reduce the heat to low. Once the milk comes to a boil, add the carrot paste and cook for 10-12 minutes on low heat. Stir frequently.
Add cardamom powder and sugar and cook for another 3-4 minutes. Check the sweetness of the milk add more sugar if required and cook for another minute.
Pour the carrot milk in serving glasses, garnish with slivered almonds and pistachios and dried edible flowers, and serve hot. You can also serve it chilled if you wish to.