1 1/2 c. flour
1 1/2 tsp. baking soda
1 1/2 c. sugar
3/4 tsp. salt
1 1/2 tsp. cloves
1 1/2 tsp. cinnamon
1 1/2 tsp. nutmeg
3 tbsp. butter, melted
3 eggs, beaten
1 1/2 c. grated raw carrots
1 1/2 c. grated raw potatoes
1 1/2 c. nuts
1 1/2 c. seedless raisins

Thoroughly oil a 1 1/2 quart mold or 2 pound coffee can. Sift dry ingredients. Gradually stir butter into eggs in large bowl. Stir in flour mixture and rest of ingredients; mix well.

Turn into mold. Cover securely with foil or snug cover. Place on trivit in deep kettle. Add enough boiling water to come halfway up side of mold. Simmer with cover on kettle 2 hours. Cool to lukewarm and remove from mold.

To store: Cool pudding completely. Wrap in foil and refrigerate or freeze. To serve: Warm and top with hard sauce.