Carrot Pudding

Prepare a baking vessel by generously coating it with butter or cooking spray to prevent sticking.

Combine granulated sugar and softened butter in a large mixing container using an electric mixer until they achieve a light, airy consistency. In a separate bowl, whisk together flour, baking powder, salt, ground cinnamon, ground nutmeg, and ground cloves until well combined. Gradually add the dry ingredients to the butter mixture, stirring until a smooth batter forms. The mixture will initially appear dry; however, it should come together as you continue stirring. Fold in grated carrots, sweet raisins, and chopped walnuts to create a cohesive blend.

Pour the prepared batter into the greased baking vessel, covering it with aluminum foil to prevent overcooking.

Carefully position the pudding mold into a large, deep pot or Dutch oven filled with 2 inches of water. Cover the pot and bring the contents to a gentle simmer over low heat. Allow the pudding to steam for 4 to 4 1/2 hours, or until it is cooked through. Remove the pudding from its mold and serve warm.

To prepare a tangy lemon sauce, combine 3/4 cup of granulated sugar, cornstarch, and salt in a saucepan. Gradually stir in hot water, softened butter, freshly squeezed lemon juice, and vanilla extract over medium heat. Continue cooking until the sauce thickens; serve warm over the pudding.