Carrot Pudding

Ingredient

• 1 1/4 cups grated raw carrot 
• 1 1/2 cups grated apple 
• 1 cup all purpose flour 
• 2 teaspoons baking powder 
• 1 teaspoon salt 
• 1/2 teaspoon cloves 
• 1/2 teaspoon nutmeg 
• 1/2 teaspoon cinnamon 
• 1/4 cup butter 
• 1 cup brown sugar 
• 3/4 cup seeded raisins 
• 1/4 cup grape juice 
• 1 teaspoon baking soda 

Grate carrot and apple; measure and set aside. 
Reserve a tablespoon of the measured flour to dust raisins. Stir remaining flour, baking powder, salt, cloves, nutmeg and cinnamon together. Cream butter; gradually add brown sugar, beating well after each addition. Add dry ingredients alternately with grape juice, blending well after each addition. Add grated carrot and half of the grated apple and floured raisins. Dissolve baking soda in remaining grated apple and add at end; mix lightly. Pour into a greased 1 1/2 quart mold; cover tightly and steam 4 1/2 to 5 hours. 
Serve warm with Hard Sauce. 

Yield: 6 to 8  servings