Dear Jeanne: This is an old family recipe that I would dearly love to have revised without the suet. Thank you so much. — Tyera Roberts, Woodinville, Wash.

Dear Tyera: Recipes similar to this one were sent by Patti Livingstone in Ohio, Maleah Spinell in Seattle, and Lori Good in San Diego. Each one was just a little bit different — some had no raisins, all the others had eggs, no other had the potato, and the others used shortening instead of suet.

They all were made in a ring pan, but the others were baked, not steamed, and there were other fine distinctions. The others had no lemon sauce, and I think the sauce makes the cake really special; it adds 79 calories and 3 grams of fat per serving, which I have included in the nutritional profile (subtract if not using). I am trying to do one recipe to come close to all of them — I hope all of you enjoy it!


1 cup raw grated carrots

1 cup raw grated potatoes

1 cup chopped suet

1 1/2 cups raisins

1 cup brown sugar

2 cups flour

1 teaspoon baking soda dissolved in 2 teaspoons hot water

1/2 teaspoon salt

1 teaspoon cinnamon

Mix together and steam for 2 hours.

Lemon sauce:

1/2 cup butter

1 cup sugar

2 eggs

Juice and rind of 1 lemon

Melt butter in saucepan, add sugar and beaten eggs, juice and rind. Cook over medium heat, stirring constantly, until thickened.

Makes 12 servings.


2 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/4 cup unsalted butter

1 cup brown sugar

1 egg

1/3 cup water

1 cup finely grated carrots

1 cup finely grated potato

1 cup finely grated apple

1 cup raisins

Lemon sauce:

2 teaspoons cornstarch

1/2 cup lemon juice

3/4 cup sugar

2 eggs

2 tablespoons unsalted butter

Zest of 1 lemon

1. Preheat the oven to 350 F. Spray a 9-inch ring pan (a Bundt pan may be used) with nonstick cooking spray. Sprinkle with cornflake crumbs or breadcrumbs if desired (optional). Set aside.

2. Sift together the flour, salt, cinnamon, baking soda and baking powder. Set aside.

3. In a large bowl, beat the butter and sugar together. Add the egg and beat well. Add the flour mixture and the water, and beat until mixed. Add the carrots, potato, apple and raisins, and mix well.

4. Pour into the ring pan and smooth the top. Bake for 45 minutes, or until a sharp knife inserted into the center comes out clean.

5. To make the sauce: In a small, heavy pan, dissolve the cornstarch in the lemon juice. Add the sugar and dissolve over medium-high heat; bring to a boil, stirring constantly. In a small bowl, beat the eggs together, then add the butter (cut into small cubes) and the zest. Beat a few tablespoons of the hot lemon mixture into the egg mixture. Slowly add the rest of the hot mixture, stirring constantly. Put the sauce back into the pan and stir constantly over low heat until the butter melts and it is thickened. Drizzle over the pudding before serving.

Makes 12 servings.

Each serving contains approximately: Original Recipe: 508 calories; 27 gm fat; 70 mg cholesterol; 297 mg sodium; 64 gm carbohydrates; 4 gm protein; 2 gm fiber. Revised Recipe: 315 calories; 9 gm fat; 64 mg cholesterol; 264 mg sodium; 57 gm carbohydrates; 5 gm protein; 2 gm fiber.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her Web site, Send your recipe for revision to: Cook It Light, Deseret Morning News, P.O. Box 1212, La Jolla, CA 92038. Please include a stamped (63 cents), self-addressed envelope. © King Features Syndicate Inc.