2 cups finely grated raw carrots
1 1/2 cups brown sugar
1 cup buttermilk
1 teaspoon baking soda
1 cup chopped walnuts
1 cup dry, fine bread crumbs
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup shortening
3 eggs, beaten
1 1/2 cups flour (mixed with baking powder)
2 teaspoons baking powder
1 cup currants
1/4 teaspoon allspice (optional)

Stir baking soda into buttermilk.  Combine remaining ingredients. Blend in buttermilk and baking soda. Spoon into a favorite mold or coffee can. Steam for 2 to 2 1/2 hours. Check after 2 hours. Pudding should be moist, not dry.

Serve with sauce.

Serves 8 to 10.

Sauce
1 cup granulated sugar
1/2 cup butter
4 egg yolks
1 cup cream

Cream sugar and butter together. When light and fluffy, add egg yolks, one at a time, mixing after each. Mix in cream. Cook in double boiler or over very low heat, stirring constantly until thickened. Warm when ready to serve. DO NOT BOIL or it will separate. Serve on Steamed Carrot Pudding.