2 c. flour
2 c. finely grated carrots
1 tsp. nutmeg
2 tsp. baking powder
1 tsp. baking soda
2 eggs
1/2 tsp. salt
2 tsp. vanilla
2 tsp. cinnamon
1/2 c. walnuts, chopped
1 can pineapple
2 tbsp. shortening

Mix all ingredients together. If it seems dry, add a little water. It should have the consistency of a cake mix. Bake at 350 degrees for 1 hour. Serve with or without sauce.

SAUCE:

1 c. brown sugar
1 cube butter
1 tsp. vanilla
1/2 c. white sugar
1/4 tsp. nutmeg
1 pt. water
Cornstarch for thickening

Caramelize sugars in a skillet. Add water, nutmeg, butter and vanilla. Bring to a boil. When butter is melted, mix cornstarch and a little water for thickening. Cook about 5 minutes. Spoon over slice of carrot pudding and top with whipped cream.