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1 3/4 cups flour	1/4 tsp ground cloves
1 1/2 cups sugar	1 1/2 cups grated carrots
1 1/2 tsp baking soda	1 1/2 cups grated potatoes
1/2 tsp salt	1/4 cup butter, melted
1 tsp cinnamon	1 cup chopped nuts
3/4 tsp nutmeg

Combine ingredients until blended. Pour into 8-cup greased pudding mold. Cover with foil. Fill roasting pan with 2 inches water. Place rack in the pan and sit pudding mold on top of rack. Cover pan and steam on low heat on top of stove for 2 hours. Add water if needed. Serve warm with butterscotch sauce.

1 cups brown sugar	1/2 cup water
2/3 cup corn syrup	2/3 cup evaporated milk
Dash of salt

Make the butterscotch sauce: Combine brown sugar, corn syrup, water, and salt in saucepan. Heat to boiling, stirring until sugar is dissolved. Continue until it forms very soft ball--240 degrees. Remove from heat. Cool slightly, then stir in evaporated milk. Makes 2 cups.