MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steamed Carrot Pudding
 Categories: Vegetables, Potatoes, Fruits, Sauces
      Yield: 8 servings

    1/2 c  Butter; softened
    1/2 c  Granulated sugar
      2 lg Eggs; room temperature,
           - lightly beaten
      1 ts Vanilla extract
      1 c  A-P flour
      1 ts Baking powder
      1 ts Baking soda
      1 tS Table salt
      1 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/4 ts Ground cloves
      1 c  Carrots; peeled, shredded
      1 c  Potatoes; peeled, shredded,
           -  uncooked
      1 c  Raisins
      1 c  Dates; chopped
      1 c  Nuts

MMMMM-----------------------VANILLA SAUCE----------------------------
    1/2 c  Sugar
      2 tb Corn starch
    1/4 ts Table salt
      2 c  Water; cold
    1/4 c  Butter; in cubes
  2 1/2 ts Vanilla extract
      1 ds Ground nutmeg

  In a large bowl, cream butter, and sugar until light and fluffy,
  5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients
  and spices; gradually add to creamed mixture. Stir in the carrots,
  potatoes, raisins, dates, and nuts.

  Pour into a well-greased 6-cup pudding mold or metal gelatin mold.
  Cover with foil. Place on a rack in a stockpot. Add 1" boiling
  water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours
  or until a toothpick inserted in the center comes out clean,
  replacing water as needed. Let stand for 5 minutes before unmolding.

  Meanwhile, in a small saucepan, combine the sugar, corn starch, and
  salt. Stir in water until smooth. Bring to a boil over medium heat;
  cook and stir for 1-2 minutes or until thickened. Remove from the
  heat. Stir in the butter, vanilla, and nutmeg. 

  Serve sauce with warm pudding.

  Recipe by Ann Searcey, Kettering, Ohio 

  RECIPE FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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