Sweet Carrot Pudding

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A 'different' seasonal dessert. This 'pudding' (as in the british definition) is delicious.

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Steps

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Butter a 6-cup ring mold well and preheat oven to 350f.

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Cream butter and shortening.

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Add sugar , a little at a time , and beat until light and fluffy.

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Beat in the eggs , one at a time , and add lemon juice and zest.

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Sift together flour , soda , baking powder , salt and allspice.

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Stir into butter mixture.

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Stir in carrots and transfer to ring mold and cover with a buttered round of foil.

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Set into a baking pan , add enough hot water to come 2 / 3s of the way up mold and bake for 30 minutes.

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Remove foil and bake 30 minutes more or until a cake tester comes out clean.

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Let cool on rack for 10 minutes.

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Invert onto platter.

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Serve warm with gingered whipped cream.

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Gingered whipped cream: beat all the ingredients together until cream holds soft peaks and transfer to a serving bowl.

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Ingredients

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butter, crisco, light brown sugar, eggs, lemon juice, lemons, all-purpose flour, baking soda, ground allspice, carrots, crystallized ginger, cream, icing sugar, dark rum, ground ginger