Ingredients

• 1 cup white sugar
• 0.5 cups butter
• 1.5 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 0.75 teaspoons salt
• 0.5 teaspoons ground cloves
• 1 cup grated carrots
• 1 cup raisins
• 1 cup chopped walnuts
• 0.75 cups white sugar
• 1.5 teaspoons cornstarch
• 1 pinch salt
• 1.25 cups hot water
• 3.5 teaspoons butter
• 3.5 teaspoons lemon juice
• 1.5 teaspoons vanilla extract

Instructions

1. 1 Gather all ingredients. Generously grease a pudding mold or coffee can.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy.
3. 3 Combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into butter mixture until well blended. The mixture will be dry. Stir in carrots, raisins, and chopped walnuts.
4. 4 Pour into prepared pudding mold or coffee can. Cover the top with aluminum foil.
5. 5 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.
6. 6 Remove from the mold.
7. 7 To make the lemon sauce: Mix 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.
8. 8 Serve warm over the pudding.

Nutrition per serving