1 c. grated carrots
1 c. grated, peeled potatoes
1 c. flour
1/3 c. oil
1 c. sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 c. raisins
1 c. chopped walnuts
1 egg, beaten

In a large bowl, mix all ingredients together. Place in a greased pan and steam covered for 3 hours on low heat. Do not remove cover for at least 1 1/2 hours. I steam mine in a Revere Ware double boiler. Serve with Hard Sauce. This dessert is very rich, makes a nice Christmas-time treat. Serves 12.

HARD SAUCE:

Cream together:

1 1/2 c. powdered sugar
1/2 c. butter

Beat yolk of 1 egg and add to mixture. Then add stiffly beaten egg white and fold in.

Add 1 tablespoon of sherry wine or vanilla and mix together. Spoon a dollop of hard sauce on each serving of Steamed Carrot Pudding.