Old Fashioned Carrot Pudding

A traditional steamed pudding made with carrots, raisins, walnuts and spices. I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

• Preparation Time: 20 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 20 mins
• Calories: 372 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 cup chopped walnuts
• 1 cup raisins
• 1 teaspoon ground cinnamon
• 1 pinch salt
• 1 teaspoon ground nutmeg
• 1 cup grated carrots
• 1.5 cups all-purpose flour
• 1.5 teaspoons vanilla extract
• 0.5 cup shortening
• 0.75 teaspoon salt
• 0.5 teaspoon ground cloves
• 0.75 cup white sugar
• 1.5 teaspoons cornstarch
• 1.25 cups hot water
• 3.5 teaspoons butter
• 3.5 teaspoons lemon juice

Recipe Instructions

Step 1

In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.

Step 2

Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.

Step 3

To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.