1 c. fine shredded carrots (6 med.)
1 c. fine shredded potatoes (4 med.)
1 c. sugar
1 c. flour
2 c. raisins
1 tsp. cinnamon
1 tsp. nutmeg
3/4 tsp. salt
1 tsp. baking soda
1/2 c. melted shortening

Combine carrots, potatoes, shortening, sugar, and add dry ingredients and raisins; mix well. Fill well oiled 1 pound can 2/3 full. Steam 2 1/2 hours. To steam, set can in pan of water and cook in the oven at 200°F.

SAUCE FOR CARROT PUDDING:

3 c. boiling water
3 tbsp. cornstarch
2 tbsp. butter
2 c. sugar
1/4 tsp. nutmeg

Boil until clear. Add: Juice of 3 lemons

Serve over pudding.