- 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
- 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.
08/17/2019
recipepes.com
lucy's carrot pudding, recipe
PT15M
PT1H
5
455 calories
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