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Cook'n with Betty Crocker 
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Steamed Carrot Pudding |
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Serves: 8 Print this Recipe1 3/4 cups flour 1 1/2 cups sugar 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 3/4 teaspoon nutmeg 1/4 teaspoon cloves 1 1/2 cups carrots, grated 1 1/2 cups potatoes, grated 1/4 cup butter melted 1 cup walnuts coarsely chopped Mix all ingredients together in large mixing bowl till well blended. Pour into 8-cup greased pudding mold or divide into 2 or 3 cans, filling 2/3 full. Cover with foil. Place on rack in pan with 2 inches of water. Cover pan, and steam on low heat on top of stove for 2 hours. Check water level occasionally and add more, if necessary. Serve warm with Butterscotch Sauce (recipe in this cookbook). To flame pudding: Soak sugar cubes in lemon extract. Just before serving, place cube on top of pudding and light. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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