Lucy's Carrot Pudding

Our family likes this dessert during the holidays. This dessert can be served hot or cold, and is good topped off with lemon sauce, ice cream, or whipping cream. The pudding is baked in 12 to 16 ounce cans. Originally submitted to ThanksgivingRecipe.com.

• Calories: 465 Calories

Ingredients

• 1 teaspoon baking soda
• ½ cup white sugar
• 1 cup white sugar
• 1 cup all-purpose flour
• ½ cup butter
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons butter
• 1 cup water
• 2 cups raisins
• salt to taste
• 1 ½ tablespoons lemon juice
• 1 ½ tablespoons cornstarch
• 1 cup peeled and shredded potatoes
• 1 tablespoon minced carrot (Optional)
• ½ cup green apples

Recipe Instructions

Step 1

Cream 1/2 cup butter or margarine and 1 cup sugar. Mix in carrots, potatoes, and raisins. Sift flour, baking soda, salt, and spices together; mix into the creamed mixture. Stir in apples.

Step 2

Fill cans 2/3 full with pudding mixture. Cover with foil.

Step 3

Place cans in a roasting pan with 2 to 3 inches of water. Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.

Step 4

Stir together 1/2 cup sugar and cornstarch. Combine mixture with water in a saucepan. Cook and stir over low heat until thick. Stir in 2 tablespoons butter or margarine and lemon juice. Serve warm over pudding.