Carrot Pudding with Butterscotch Sauce (Mary Jo Shipley)

My sweet friend Mary Jo shared this recipe with me:)

Carrot Pudding:
1 3/4 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 cups grated carrots
1 1/2 cups grated potatoes
1 cup raisins
1 cup chopped dates
1/4 cup melted butter
1 cup coarsely chopped nuts

Butterscotch Sauce:
1 1/2 cups brown sugar
2/3 cup light corn syrup
1/2 cup water
dash of salt
2/3 cup evaporated milk
Combine brown sugar, corn syrup, water, and salt in small saucepan.Heat to boiling., stirring till sugar is dissolved.
Continue cooking till a small amount forms a very soft ball in cold water.
Remove from heat.
Cool slightly., then stir in evaporated milk.
Makes 2 cups sauce.

Directions:
Mix all ingredients together in large mixing bowl till well blended.
Pour into 2 or 3 tins filling 2/3 full.
Cover with foil or tight fitting lid.
Place on rack in pan with 2 inches of water.
Cover pan, and steam on low heat on top of stove for 2 hours.
Check water level occasionally and add more, if necessary.
Serve warm with Butterscotch Sauce.
Makes 8-10 servings.