I received this recipe about 40 years ago from a friend who said it had been in her family for generations. It comes out wonderfully moist and flavorful. I have given it as Christmas gifts many times and it's always very well received.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. The mixture will be dry. Stir in the carrots, raisins and chopped walnuts. Pour into a well-greased pudding mold or coffee can. Cover the top with aluminum foil.

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  • Place the pudding mold into a large kettle or Dutch oven filled with 2 inches of water. Cover the pan, and bring to a simmer. Allow the pudding to steam for 4 to 4 1/2 hours over low heat. Remove from the mold. Serve with warm lemon sauce.

  • To make the lemon sauce, mix together 3/4 cup of sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.

Nutrition Facts

372.1 calories; 3.7 g protein; 55.3 g carbohydrates; 3.1 mg cholesterol; 268.7 mg sodium. Full Nutrition

Reviews (20)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/16/2009
I just made this recipe for a gift for a friend. It turned out wonderfully. I used a roasting pan on the stove top to steam it. Read More
(43)

Most helpful critical review

Rating: 3 stars
10/18/2014
I make this every year & I add about a cup of mixed peel (sometimes called citron) currants & a cup of grated apple. I also use butter & brown sugar & do not add the nuts as my kids did not like them. I add either a 1/3 c of brandy or else a tblsp of brandy/rum flavoring. I steam it for about 3 hrs in jars in my canner. You have to be sure to only fill them 2/3 full as it swells a LOT. It is my fav Xmas gift to give away. I print up the recipe for my vanilla/rum sauce & put it on the jar & add a ribbon. You can pop the whole jar in the microwave to heat it up to serve. Read More
(5)
23 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/16/2009
I just made this recipe for a gift for a friend. It turned out wonderfully. I used a roasting pan on the stove top to steam it. Read More
(43)
Rating: 4 stars
10/16/2009
I just made this recipe for a gift for a friend. It turned out wonderfully. I used a roasting pan on the stove top to steam it. Read More
(43)
Rating: 5 stars
10/16/2009
My mother made a very similar recipe that came from my great aunt Ethel who was born in 1878. There was hardly any instructions on the recipe card and it is steamed in the oven but no oven temp was mentioned. I use one stock pot surrounded by about 4 C. water then put pudding into a smaller stock pot one inside the other steam at 250 degrees for about 3 hours. It is the most heavenly stuff! You wouldn't think it's rich but it is. About 3/4 C. per serving is usually enough and I make extra hard sauce to spoon over it but without the lemon. Thanks for submitting your version- it will help me to tweak mine. It does make the house smell divine! Read More
(38)
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Rating: 5 stars
10/27/2010
FIVE STARS You will NOT be disappointed. This is almost exactly like my late grandmother's recipe a family favorite for generations now. The only difference is she used brown instead of white sugar and also included 1 cup of grated potatoes in addition to the carrots. Also she went a little lighter on the nutmeg and heavier on the cinnamon. She topped it with a hard sauce with rum. That was made by boiling water and adding it slowly to dry ingredients with whisk. Pour it back into a pan and boil for 3 minutes to thicken. Remove from heat and add butter and 1 T of rum (or other). Specific sauce ingredients: 1/3 c. sugar 3 tbsp flour 1/4 tsp nutmeg 1/2 tsp salt 3 cups boiling water 2 tbsp. butter 1 tbsp rum brandy or sherry). Yield 2 cups. YUM! A must serve wintertime treat. I'd be interested to know how you packaged your puddings for gifts -- I'd like to do that this year since I just bought some very cool antique steamed pudding molds on eBay. Read More
(34)
Rating: 5 stars
02/08/2011
Very good. Can be made with half the sugar. The lemon sauce needs more corn starch a tablespoon at least. Look at another lemon sauce recipe. Read More
(9)
Rating: 5 stars
12/11/2011
This is the recipe my mother made for Christmas every year. It wouldn't be Christmas without carrot pudding and the delicious lemon sauce over the top. Yum! Read More
(5)
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Rating: 3 stars
10/18/2014
I make this every year & I add about a cup of mixed peel (sometimes called citron) currants & a cup of grated apple. I also use butter & brown sugar & do not add the nuts as my kids did not like them. I add either a 1/3 c of brandy or else a tblsp of brandy/rum flavoring. I steam it for about 3 hrs in jars in my canner. You have to be sure to only fill them 2/3 full as it swells a LOT. It is my fav Xmas gift to give away. I print up the recipe for my vanilla/rum sauce & put it on the jar & add a ribbon. You can pop the whole jar in the microwave to heat it up to serve. Read More
(5)
Rating: 5 stars
12/15/2014
I am the submitter of this recipe. In response to miniata I always make mine in 1# coffee cans then just place the plastic lids on and place a bow on top however I like someone else's suggestion to bake them in canning jars. Enjoy! Read More
(3)
Rating: 3 stars
01/12/2012
This turned out too dry Read More
(3)
Rating: 5 stars
12/20/2014
This is very similiar to my great grandparent's recipe. Except they used suet make sure you order the extra white kidney fat type instead of shortening. We still make it that way to this day. We also serve it with a butter/rum sauce. Read More
(2)