Carrot Pudding

1 ½ C. sugar
2 C. flour
2 t. cinnamon
2 t. nutmeg
2 t. baking soda
1 t. salt
½ C. melted shortening or butter
2 eggs
1 ½ C. grated raw carrots
(about 3 large carrots)
1 ½ cups grated raw apples
(about 2 medium apples)
2 C. raisins
NOTE - I don’t peel the apples, but will remove any large pieces of peeling that didn’t get grated.
2nd NOTE - The amount of carrots and apples are approx. If you have grated a little more than called for, go ahead and put them in the mixture.

Mix dry ingredients together. Add melted shortening and eggs to the dry mix and blend. Add carrots and apples and mix until well blended. Blend in raisins.
Pour mixture into a well greased 9-10 cup container. Place container in crock pot, with about 2 cups of water. Cook for about 2-2½ hours on high. Serve with lemon sauce.

Lemon Sauce:
1 C. brown sugar
½ cube of butter
1 C. water
1/3 to ½ C. lemon juice
Cornstarch (thicken to your liking)

Place sugar, butter, water, and cornstarch in pan and boil for about 2 minutes. Remove from burner and let cool slightly then add lemon juice.