1/2 c shortening
1 c sugar
1 1/2 c grated raw carrot
1 c grated raw potato
1 c flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1 c golden raisins
1/2 c chopped pecans
1/2 c candied cherries

Cream together shortening and sugar. Add carrot and potato. Sift together flour, baking soda, salt, cinnamon and cloves; add to raisins, cherries and nut mixture. Mix to coat fruit and nuts. Add all to carrot and potato mixture. Mix well. Fill greased pudding mold 3/4 full. Cover tightly with saran or wax paper, and steam for 2 hours, 30 minutes.

To steam, place a small rack in the bottom of a pot to be used for steaming. Place the pudding in the pot and fill with boiling water until the water comes to about 3/4 of the way up the side of the pudding mold.

To keep the pudding for some time, remove pudding from water and let cool. Wrap the pudding in aluminium foil. To reheat, return pudding in mold to steamer pot as before, and fill up to 3/4 the way up the side of the mold with boiling water. Reheat for about 20 to 30 minutes.

Serve with Hard Sauce and/or Brown Sugar Sauce!