Ingredients
1/2 cup butter, softened1/2 cup sugar2 large eggs, room temperature, lightly beaten1 teaspoon vanilla extract1 cup all-purpose flour1 teaspoon baking powder1 teaspoon baking soda1 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves1 cup shredded peeled carrots1 cup shredded uncooked peeled potatoes1 cup each raisins, chopped dates and nutsVANILLA SAUCE:1/2 cup sugar2 tablespoons cornstarch1/4 teaspoon salt2 cups cold water1/4 cup butter, cubed2-1/2 teaspoons vanilla extractDash ground nutmeg
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine the dry ingredients and spices; gradually add to creamed mixture. Stir in the carrots, potatoes, raisins, dates and nuts.
Pour into a well-greased 6-cup pudding mold or metal gelatin mold. Cover with foil. Place on a rack in a stockpot. Add 1 in. boiling water to stockpot; cover and boil gently for 1-1/4 to 1-1/2 hours or until a toothpick inserted in the center comes out clean, replacing water as needed. Let stand for 5 minutes before unmolding.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve sauce with warm pudding.
