Lucy's Carrot Pudding

Lucy's Carrot Pudding

Ingredients:
butter, without salt
sugars, granulated
carrots, raw
potatoes, raw, skin
wheat flour, white, all-purpose, unenriched
raisins, seeded
salt, table
spices, cinnamon, ground
spices, nutmeg, ground
leavening agents, baking soda
apples, raw, with skin
sugars, granulated
cornstarch
water, bottled, generic
butter, without salt
lemon juice, raw

Directions:
Cream 1/2 cup butter or margarine and 1 cup sugar.
Mix in carrots, potatoes, and raisins.
Sift flour, baking soda, salt, and spices together; mix into the creamed mixture.
Stir in apples.
Fill cans 2/3 full with pudding mixture.
Cover with foil.
Place cans in a roasting pan with 2 to 3 inches of water.
Steam at 300 degrees F (150 degrees C) for 2 1/2 to 3 hours.
Stir together 1/2 cup sugar and cornstarch.
Combine mixture with water in a saucepan.
Cook and stir over low heat until thick.
Stir in 2 tablespoons butter or margarine and lemon juice.
Serve warm over pudding.