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Ingredients
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1 cup white sugar
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½ cup butter
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1 ½ cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1 teaspoon ground nutmeg
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¾ teaspoon salt
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½ teaspoon ground cloves
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1 cup grated carrots
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1 cup raisins
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1 cup chopped walnuts
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¾ cup white sugar
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1 ½ teaspoons cornstarch
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1 pinch salt
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1 ¼ cups hot water
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3 ½ teaspoons butter
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3 ½ teaspoons lemon juice
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1 ½ teaspoons vanilla extract
Directions
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Generously grease a pudding mold or coffee can.
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Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Combine flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into butter mixture until well blended. The mixture will be dry. Stir in carrots, raisins, and chopped walnuts. Pour into prepared pudding mold or coffee can. Cover the top with aluminum foil.
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Place 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.
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To make the lemon sauce: Mix 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 (per serving)
372 | Calories |
17g | Fat |
55g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 372 | |
% Daily Value * | |
Total Fat 17g | 21% |
Saturated Fat 4g | 18% |
Cholesterol 3mg | 1% |
Sodium 269mg | 12% |
Total Carbohydrate 55g | 20% |
Dietary Fiber 2g | 8% |
Total Sugars 38g | |
Protein 4g | 7% |
Vitamin C 2mg | 2% |
Calcium 27mg | 2% |
Iron 1mg | 7% |
Potassium 206mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.