Preheat the oven to 350°F. Arrange the pecans on a DRY baking sheet, and "toast" or bake in the oven for 5-7 minutes. Remove from the oven and let cool while you put together the other ingredients.
In a large mixing bowl, combine the carrots, green apples, and raisins.
Once the nuts have cooled, ground the pecans in a food processor or mortar and pestle. Add to the mixing bowl, reserving a pinch or two for garnish.
Stir everything together until well combined.
Add the mayonnaise and cream, and stir well to combine. Add the cinnamon, nutmeg, salt, and pepper, and taste to make sure that the seasoning is balanced- if not, adjust accordingly (if you added too much salt, add more of the mayonnaise, or a pinch of sugar)
Transfer to a serving bowl or plate. Grate an extra little dusting of nutmeg over the top of the slaw, and garnish with the remaining crushed nuts. Sprinkle chive blossoms or chives (optional) over the top, and serve.