Carrot Pudding

A small body of determined spirits fired by an unquenchable faith in their mission can alter the course of history. –Gandhi

Ingredients

  • 1/2 cup shortening
  • 1 cup white sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup grated carrots
  • 1 cup raisins
  • 1 cup chopped walnuts
  • 3/4 cup white sugar
  • 1 1/2 teaspoons cornstarch
  • 1 pinch salt
  • 1 1/4 cups hot water
  • 3 1/2 teaspoons butter
  • 3 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla extract

Directions

  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.
  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.
  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.
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