• Ingredients
  • 1 cup grated carrots
  • 1 cup peeled and shredded potatoes
  • 1 cup white sugar
  • 1 cup raisins
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cloves
  •  
  • 1/2 cup butter
  • 1/2 cup heavy whipping cream
  • 1 cup white sugar
  • 1 1/2 teaspoons vanilla extract

Directions

  • In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer.
  • Steam the cake for 2 hours. Serve warm.
  • Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.

Nutritional Information

Amount Per Serving  Calories: 552 | Total Fat: 19.9g | Cholesterol: 58mg Powered by ESHA Nutrient Database Nutritional Information Carrot Pudding Servings Per Recipe: 7 Amount Per Serving Calories: 552

  • Total Fat: 19.9g
  • Cholesterol: 58mg
  • Sodium: 296mg
  • Total Carbs: 93.8g
  •     Dietary Fiber: 2.5g
  • Protein: 3.6g