Baked Carrot Pudding - Helen J.

I remember carrot pudding many times as a child.  Mom would make it and top it with a lemon sauce.  It makes my mouth water to think of it.  I know that Helen is a good cook so I wondered if this might be the recipe Mom use to use.  I think it may be.  When Mom made it she would cook it in a blue and white striped fleischmans Yeast Can.  I remember her always setting the can in a pan of water in the oven to bake the pudding.  This recipe doesn't say to do that so I didn't.  Mom's was always a little moister than this came out.  I believe the water in the oven would keep it from drying out.  The recipe says to bake it in a  9" x 13" pan.  I have changed the size of pan to bake it in.  You would have to 2 x's it to use a  9" x 13".  I also had caramel in my fridge so I just topped it with diluted warm carmel topping.  I only gave it a 3 because I know my kids probably would not eat it very well even though I thought it was good.

Baked Carrot Pudding - Helen J.

1/2  C. Butter                                                     1  1/4  C. Flour
1/2  C. Brown Sugar                                          1/2  tsp. Nutmeg
1  Egg                                                                1/2  tsp. Cinnamon                           
1  C.  Grated Carrots                                         1  tsp. Baking Powder
1/2  C. Chopped Raisins                                    1/2  tsp. Soda 
1/2  C. Chopped Nuts                                       1/2  tsp. Salt
1  T. Hot Water

Cream butter and sugar.  Add egg and water, beat well.  Add carrots, raisins and nuts, stir.  Sift dry ingredients together.  Add to wet ingredients.  Mix together.  Pour batter into well greased 8" x 8" pan.  Bake 1 hour in 300o F. oven.  Serve with warm caramel or lemon sauce.