Preheat oven to 450°F. Whisk maple syrup, molasses, vinegar, raisins, parsley and rosemary. Toss carrots in mixture. Set carrots on a hot roasting pan. Season with salt and pepper. Roast carrots for 30-40 minutes, tossing occasionally.
In a medium-size sauce pan, add 1 cup chestnuts with water, cream and salt, and simmer for 20 minutes and then purée until smooth; adjust seasoning.