Carrot Pudding

From 1911:

One cup of grated carrots,
one cup of grated potatoes,
one cup of sugar,
one cup of flour,
half a cup of raisins,
half a cup of currants,
half a cup of butter,
half a teaspoon of cloves,
half a teaspoon of nutmeg,
half a teaspoon of cinnamon.

Stir one teaspoon of soda into the potatoes. Flour the raisins before putting into the mixture. Grease pail, cover tightly and steam for three hours. Serve with hard sauce.