Carrot and Potato Holiday Pudding

• 1 cup grated raw carrots
• 1 cup grated raw potatoes
• 1/2 to 1 cup sugar
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 cup raisins
• 1/2 cup melted butter
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• coconut oil, shortening, etc. to grease bottles or bowl

There are two ways of cooking this pudding, either by using a pressure cooker (like an Instant Pot), or the way I grew up with it which was placing it in mason jars with their lids and steaming it submerged in a water bath for 3 hours.

Pressure Cooker method:

Stir all ingredients well. Grease bowl. Spoon mixture into a pressure cooker safe bowl (I use a glass Pyrex bowl), and cover with tin foil. Set down into 1/2 to 1 inch deep of water on a trivet. Pressure cook on high for 1 hour and 15 minutes.