Sweet Carrot Pudding - cooking recipe

Ingredients

1/4 cup butter, softened
1/4 cup Crisco
1 1/4 cups light brown sugar
3 large eggs
3 tablespoons lemon juice
1 1/2 teaspoons grated lemons, zest of
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1 1/2 cups grated carrots
1/2 cup crystallized ginger (optional)
Gingered Whipped Cream (2 cups)
1 cup cream
2 tablespoons icing sugar
2 teaspoons dark rum
1/4 teaspoon ground ginger

Preparation

Butter a 6-cup ring mold well and preheat oven to 350\u00b0F.
Cream butter and shortening; add sugar, a little at a time, and beat until light and fluffy.
Beat in the eggs, one at a time, and add lemon juice and zest.
Sift together flour, soda, baking powder, salt and allspice.
Stir into butter mixture.
Stir in carrots and transfer to ring mold and cover with a buttered round of foil.
Set into a baking pan, add enough hot water to come 2/3s of the way up mold and bake for 30 minutes.
Remove foil and bake 30 minutes more or until a cake tester comes out clean.
Let cool on rack for 10 minutes.
Invert onto platter.
Serve warm with Gingered Whipped Cream.
Gingered Whipped Cream: Beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.