CARROT PUDDING

1 c shredded carrots 

1 c shredded potatoes 

1 c shortening

1 c sugar

1 c raisins

2 c flour

1 ½ t soda

1 t each cinnamon, cloves, nutmeg

Walnuts as desired

In large bowl mix shredded vegetables with shortening.

Add sugar and mix.

Add flour, soda and spices

Mix in raisins and walnuts.

Grease pudding mold, empty coffee size can, or 2 quart canning jars. Fill half full with mixture. Cover with foil or mold lid. Place 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. Pudding will double in size and look like cake. Smaller containers will cook faster, so check it regularly after a couple hours. Remove from the mold. Serve with warm with one of the following sauces:

Carrot Pudding sauces

BUTTER SAUCE:

1/2 cup butter

1/2 cup heavy whipping cream

1 cup white sugar

1 1/2 teaspoons vanilla extract

 

LEMON SAUCE:

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

Lemon zest from one lemon

1 1/2 teaspoons vanilla extract

Recipe from Lizzie Parrish (my grandmother) and Afton Parrish Hansen (my mother)

My childhood Christmases included the aroma of steamed carrot pudding. This recipe came from the grandmother I never knew. My mother's mother died when my mom was 14. I trace her handwriting, one of the few tokens we retain of her. When I cook this recipe I can feel her with me.