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1 cup flour
1 cup carrots finely grated
1 cup potatoes finely grated
1/2 cup sugar
1/2 cup brown sugar packed
1/4 cup butter or margarine, softened
1 1/2 teaspoons cinnamon ground
1 teaspoon nutmeg ground
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
Orange slices
Orange Hard Sauce (see below)
In a large mixer bowl at low speed, beat flour, carrots, potatoes, sugar, brown sugar, butter or margarine, cinnamon, nutmeg, baking soda and salt until well blended. Stir in raisins. Spoon into a well-greased 4-cup mold and cover tightly with greased foil.*
Place mold on a rack in a large kettle or Dutch oven. Add boiling water to a depth of 2 inches; cover. Over low heat, simmer for 2 3/4 to 3 hours or until a wooden pick inserted in center comes out clean and pudding pulls away from sides of mold. Remove from kettle, uncover, and let stand for 15 minutes. Unmold onto a serving plate.
Garnish with orange slices and serve warm with Orange Hard Sauce.
* Non-stick cooking spray works well.
Orange Hard Sauce: In a small mixer bowl at medium speed, beat 6 tablespoons softened butter until fluffy. Gradually beat in 1 1/2 cups powdered sugar, 2 tablespoons orange juice concentrate and 1 teaspoon vanilla extract until creamy. Makes 1 1/4 cups.
1 cup carrots finely grated
1 cup potatoes finely grated
1/2 cup sugar
1/2 cup brown sugar packed
1/4 cup butter or margarine, softened
1 1/2 teaspoons cinnamon ground
1 teaspoon nutmeg ground
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup raisins
Orange slices
Orange Hard Sauce (see below)
In a large mixer bowl at low speed, beat flour, carrots, potatoes, sugar, brown sugar, butter or margarine, cinnamon, nutmeg, baking soda and salt until well blended. Stir in raisins. Spoon into a well-greased 4-cup mold and cover tightly with greased foil.*
Place mold on a rack in a large kettle or Dutch oven. Add boiling water to a depth of 2 inches; cover. Over low heat, simmer for 2 3/4 to 3 hours or until a wooden pick inserted in center comes out clean and pudding pulls away from sides of mold. Remove from kettle, uncover, and let stand for 15 minutes. Unmold onto a serving plate.
Garnish with orange slices and serve warm with Orange Hard Sauce.
* Non-stick cooking spray works well.
Orange Hard Sauce: In a small mixer bowl at medium speed, beat 6 tablespoons softened butter until fluffy. Gradually beat in 1 1/2 cups powdered sugar, 2 tablespoons orange juice concentrate and 1 teaspoon vanilla extract until creamy. Makes 1 1/4 cups.
