Carrot Cake Vegan Rice Pudding

0 In a large sauce pan, whisk together the non-dairy milk and carrot juice. 
1 Heat the sauce pan on medium high and then add the brown sugar, cane sugar and salt. Whisk to combine. Bring to a simmer and continue to whisk until the sugars have dissolved. 
2 Pour in the rice, whisk, then reduce the heat to medium low and then cover the pan.
3 Simmer the rice, making sure it is just at a small bubble so the pan doesn't overflow, for 60 to 70 minutes or until the rice has thickened. Stir the rice every 10 minutes or so. Then re-cover the pan.
4 Once the rice has thickened up, and most of the liquid has been absorbed, just keep in mind that it will still be a little liquidy and it thickens as it cools, turn off the heat.
5 Then pour in the vanilla and all the spices, stir them into the rice pudding.
6 Let it cool to room temperature on the stove top. Then put in the fridge and cool completely. At least 4 to 6 hours, but I like to chill over night.
7 When the rice pudding has cooled completely and is very thick, stir in the walnuts and raisins. Then serve! Keep in the fridge until serving.