Grandma Miller's Carrot Pudding

1 cup bread crumbs
1 cup flour
3 tsp. baking powder
1/2 tsp salt
1/2 tsp cloves
1 tsp cinnamon
1 tsp nutmeg
1 cup walnuts
1 cup raisins (if desired)

1 cup grated carrots
1 c grated potatoes
2/3 c sugar
1/2 c. shortening
1 egg
1 Tbsp milk
1/2 tsp lemon extract
Mix together: sugar, shortening, eggs and milk. Add vegetables and dry ingredients and mix thoroughly. Add raisins and nuts. Put in quart jars and steam for 2 hours. (That is putting the lidded jars into a pan of water with a lid.) I am doing it in a bundt pan to take to dinner this year.

Server topped with carmel sauce.
Carmel Sauce
1/2 cup packed brown sugar
1 Tbl. cornstarch
1/4 cup water
1/3 cup half & half or light cream
2 tbl light corn syrup
1 Tbl butter
1/2 tsp vanilla

In a heavy saucepan combine brown sugar and cornstarch. Stir in water. Stir in half & half or cream and corn syrup. Cook and stir till bubbly (mixture may appear curdled) Cook and stir for 2 minutes more. Remove saucepan from heat; stir in butter and vanilla. Serve warm or cool. (Cover and chill any leftovers) Makes 1 cup