Ingredients

Yield: 12 servings

For Pudding:
1 cup margarine, softened
1 cup brown sugar
2 eggs
2 cups raw carrots, finely grated
2 cups raw apples, peeled and finely grated
1/2 cup dried currants or raisins
1/2 cup chopped walnuts
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 tablespoons water
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon nutmeg, fresh-grated, if available

For Nutmeg Sauce:
2 tablespoons cornstarch
1/2 cup sugar
2 cups milk
1 teaspoon vanilla
1/8 teaspoon nutmeg, freshly grated, if available

Prepare Carrot Pudding:
Grease and lightly flour 8-cup pudding mold. Sift together flour, baking soda, baking powder, salt and spices. Set aside. In a large bowl, cream margarine and sugar. Add eggs and blend until smooth. Stir in grated carrots, apples and raisins. Dissolve baking soda in water and add to mixture. Stir in flour mixture until well-blended. Pour into prepared mold and cover with lid. If you do not have a pudding mold with lid, cover tightly with aluminum foil. Place on rack in pan with 2 inches of water. Cover pan, and steam on low heat on top of stove for 1 hour to 1 hour, 15 minutes. Check water level occasionally and add more if necessary. Serve warm with nutmeg sauce.

Directions

Prepare Sauce:

In a small saucepan, mix together cornstarch and sugar. Add milk. Heat until thickened, stirring constantly. Remove from heat and add vanilla and nutmeg. Serve warm over carrot pudding.

Each serving of pudding with sauce contains 755 calories, 34g fat, 106g carb, 778mg sodium, 1mg cholesterol.