Instructions

1. 1
   Preheat oven to 325 °F (150 °C).
2. 2
   Cook carrots until soft, then drain and mash them. Set aside.
3. 3
   Sift together flour, salt, baking powder, and baking soda.
4. 4
   Cream together shortening and egg yolks.
5. 5
   Beat in brown sugar, cold water, lemon juice, and vanilla until well-mixed. Stir in mashed carrots, then dry ingredients.
6. 6
   Whip the egg whites until stiff, then fold into carrot batter.
7. 7
   Transfer batter to a well-greased ring mold (with a bottom).
8. 8
   Place a large shallow pan with about an inch of water in the preheated oven, and place the pudding in the pan.
9. 9
   Bake for 1 hour. Unmold onto a serving plate while still somewhat warm.