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Lucy's Carrot Pudding

By: Esla Hardy

"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."

Rate/Review | Read Reviews (2)

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1/2 cup butter
1 cup white sugar
1 tablespoon minced carrot (optional)
1 cup peeled and shredded potatoes
1 cup all-purpose flour
2 cups raisins
salt to taste
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 cup green apples
1/2 cup white sugar
1 1/2 tablespoons cornstarch
1 cup water
2 tablespoons butter
1 1/2 tablespoons lemon juice

Directions

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