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Carrot Pudding with Vanilla Sauce


Carrot Pudding

  • 1/2 cup butter or shortening*
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup grated carrot
  • 1 cup grated potato
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup golden raisins
  • 1 cup chopped walnuts

* Use if you use the food processor to grate the potatoes and carrots. You can leave it out if you grate them by hand.

Vanilla Sauce

  • 1/3 cup granulated sugar
  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon butter, softened
  • 2 tablespoons flour


  1. Carrot Pudding: Sift dry ingredients and spices. Stir in raisins, nuts and shredded vegetables. Mix well. Fill greased pudding mold 2/3 full. (You can use a metal or Pyrex bowl.) Cover tightly and steam for 3 hours.
  2. Serve pudding warm with sauce.
  3. Vanilla Sauce: Heat milk, sugar and vanilla extract. Mix flour and butter together, stir into milk mixture. Cook until sauce has thickened and flour has cooked.

Makes 6 servings

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