Serves: 8
Total Calories: 394
Place flour, brown sugar, soda, cinnamon, allspice and cloves in a mixing bowl. Stir to blend. Add butter and egg. Mix until smooth. Stir in carrots, apples and raisins. Turn batter into well buttered and floured 2 quart coffee can. Pour 2 cups water into crock pot. Set can of batter in water. Cover can with foil, and cover top of crock pot with foil. Put lid on pot. Cook on HIGH 4 to 5 hours, or until a tester inserted in center comes out clean. Serve warm with Hard Sauce.
HARD SAUCE: Beat ingredients until creamy.
This Steamed Carrot Pudding recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.
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