Table of Contents
In a separate bowl, combine the breadcrumbs, flour, cinnamon, baking soda, nutmeg and salt, and then add this mixture to your brown sugar mixture and stir to combine. Fold in the grated butter, carrots, and raisins, and then transfer the batter to your prepared pudding bowl.
Grate the carrots (the finer the moister the pudding gets) and preheat the oven to 200°C. Combine flour, sugar and spices in a bowl. In a second bowl cream the butter. Add to the flour-mixture. Add the carrots and the raisins. Blend well.
Preheat oven to 350 degrees F (175 degrees C). Steam or boil carrots until tender; mash. In an electric mixer with whisk attachment or by hand, beat eggs into carrots, one at a time. Beat in sugar, vanilla and baking powder. Fold in flour. Pour into a 2 quart baking dish. Bake in preheated oven 30 minutes, until puffed and set.
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.
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