Cathy was kind enough to provide:

> It's an old family recipe that's like a very dense, moist carrot cake.
> "Pudding" as in an English steamed pudding, although this is baked.
> Here's my recipe. When I double it I make it in a Bundt pan.
>
> Carrot Pudding
>
> 1/2 cup brown sugar
> 3/4 cup butter or margarine
> 3 eggs
> 1-1/2 tsp baking powder
> 1 tsp baking soda
> 1-1/4 cups flour
> 1/2 tsp salt (optional)
> 1/2 tsp lemon juice
> 1 cup grated carrots
> 1 tbls water
>
> Cream butter or margarine, add brown sugar and beat until light. Add
> eggs one at a time until blended.
>
> Sift flour with baking powder and soda and add to butter/eggs mixture.
> Mix until blended.
>
> Add lemon juice, then water, then carrots and mix until carrots are
> thoroughly incorporated in batter.
>
> Pour into greased ring mold or other round cake pan. Bake at 350
> degrees 40-45 minutes.
>
> TO DOUBLE RECIPE:
>
> Use only 1 cup butter and 4-5 eggs and 2-3 cups carrots. Increase
> baking by at least 20 minutes.
>
> I serve this with cooked green peas piled in the center of the
> pudding. The color contrast is wonderful.


Steamed puddings come out very well when cooked in the microwave. Although I
realize that your recipe is for a baked pudding, if you find yourself short
of time and you have a microwave-safe ring, maybe you could try that
sometime.

(I'd try it myself, but I haven't replaced my microwave oven after it died
over a year ago.)

Bob