Carrot Pudding
By: Sheri Wetherell
Published: Monday, November 30, 2009 - 6:12pm

Ingredients




1 cup seedless raisins
1 cup dired currants or use more raisins
1/2 cup candied cherry, chopped
1/4 cup slivered almonds, chopped
1 cup sifted flour
1 teaspoon baking soda
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup brown sugar, packed
1 egg
1 cup raw carrot, finely grated
1 cup potato, raw finely grated

Preparation

1 Combine raisins, currants, cherries and almonds. 2 Sift together flour, soda, cloves, cinnamon and nutmeg over fruit. Stir to coat fruit. 3 Cream shortening until smooth, add sugar and beat until light. Add egg and beat until fluffy. Add carrot and 1/2 the potato, blend. Gradually add flour fruit mixture and blend. Add remaining potato. Stir just to blend. 4 Mom usually times this by 4 and can in quarts. Only fill quarts 3/4 full. Place lids on it and place in water bath canner. Bring to a boil and continue to boil for 1 1/2 to 2 hours. 5 To reheat, unseal jar and place in microwave covered with plastic wrap till hot, stir occasionally.