Carrot Pudding with Lemon Sauce

This is an awesome throw-back recipe that my Mom made growing up that she got from my Grandma Wilson.  I remember liking this when I was younger, but I hadn't had it in so many years!  I've never had it anywhere else, and so when talking with my Mom while on vacation and mentioning it, she decided to whip some up at my request...I gotta say...much better than I remembered it!!  I know it might sound a little different, but it is SUPERB!!  Please give it some love!:)

Carrot Pudding with Lemon Sauce

Recipe from my Grandma Wilson

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2 cup grated carrots (raw)

1 cup sugar

1/2 c. melted butter

1 cup flour

1/2 tsp. cloves

3/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. soda

1 cup raisins (optional...I am NOT a raisin fan, but absolutely LOVE them in this!!)

1 cup nuts (walnuts or pecans)

Combine the carrots and butter. In a separate bowl, sift the dry ingredients and then add the raisins and nuts to the mixture. Stir dry ingredients into carrot mixture. Bake in well-greased casserole dish (or an 8 x 8 inch cake pan...if you double the recipe it fits perfect into a 9 x 13 cake pan) at 300 for 50 minutes. Serve warm with lemon sauce drizzled over the top!!

Lemon Sauce

1 cup sugar

2 Tablespoons cornstarch

2 cups boiling water

2 Tablespoons butter

1 lemon, you will need the juice and rind (or 1/2 cup of real lemon juice)

Place all ingredients into a microwave safe bowl.  Cook in microwave on full power for 2 minutes, stirring after 1 minute.  Stir again and return to the microwave for another 30 seconds.  Sauce should be thick.

My goodness....I'm salivating!!:)