Carrot Pudding(A Steamed Pudding) - cooking recipe

Ingredients

1 3/4 c. grated carrots (finely grated)
1 3/4 c. raw potatoes, finely grated
1 1/4 c. ground suet
1 3/4 c. raisins and/or dates
1 3/4 tsp. soda
1 1/4 tsp. salt
1 3/4 c. brown sugar
1 3/4 tsp. vanilla
1 3/4 tsp. cinnamon
1 3/4 tsp. nutmeg
1 1/4 tsp. cloves
1/2 tsp. allspice
1/2 tsp. ginger
1 3/4 c. flour

Preparation

Grind the carrots and potatoes and place in mixer bowl. Sprinkle soda over carrots and potatoes.
Add rest of ingredients and mix well.
Place mixture into 5 chunky soup (Campbell's) cans about 2/3 full.
Place a double square of aluminum foil over the top of the can and twist edges to hold or place an elastic band over the foil to secure.
Place in a large tall kettle on a rack. Pour hot water into the pan so that it comes up to about 3/4 of the cans. Bring water to a boil and then simmer about 1 hour. Test if done when toothpick inserted in middle of can comes out clean. Time may vary with size of kettle.
I use an 8-quart Revere Ware soup kettle. Be sure the cans cannot tip over.