1/2 c. butter
1 1/2 c. brown sugar
2 eggs
1 tsp. vanilla
3 c. grated carrots
1 c. grated apples
1/2 c. raisins
1 c. pecans, coarsely chopped
1 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 c. bread crumbs

Cream butter and sugar. Beat in eggs and vanilla; stir in carrots, apples, raisins and nuts. Sift together flour, soda and salt; stir into creamed mixture. Add crumbs and mix well.

Spoon into well oiled 1 1/2 quart mold (1 large or 2 small coffee cans work well). Cover with several thicknesses of waxed paper tied in place with a string. Place mold on a rack in covered kettle of boiling water. Steam for 3 hours. Unmold pudding and serve hot or cold with hard sauce or plum pudding sauce.