Carrot Pudding

1 cup raw carrots
1 cup raw potatoes
1 cup raisins
1/2 cup chopped nuts
1 cup packed brown sugar
1/4 cup melted butter
2 T. milk
1 cup sifted flour
1 tsp soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. cloves

Combine grated carrot, potato, raisins, nuts, sugar butter and milk.  Sift dry ingredients and stir in.  Spoon pudding into well-greased 1 1/2 quart mold or tin can, filling two-thirds full.  Cover tightly.  Place on rack in deep kettle; add enough boiling water to come halfway up side of mold.  Cover and steam 3 hours adding water to keep at halfway level.  Let stand 15 minutes; turn out on rack to cool.  Serve warm or cold with Hard Sauce.  (To reheat, steam 1 hour in original container). 

Yield:  8 servings

HARD SAUCE:

Cream 1/2 cup butter; blend in 1 tsp. vanilla.  Gradually stir in about 2 cups powdered sugar, beating until light and fluffy.