Stir in flour mixture, grated carrots, and grated potatoes.
Pour into well greased 6 cup pudding mold or large heat-proof bowl.
Cover tightly with a double layer of foil, securing with a string.
Place on wire rack in the bottom of a deep pot or canning kettle.
Add boiling water to the pot until it reaches half way up the side of the mold.
Steam over low heat for 2 to 2 1/2 hours, until tester inserted into pudding comes out clean and top of pudding is firm to the touch.
Check water level in pot occasionally, adding more boiling water if needed.
Remove foil from mold.
Let pudding rest in pan for 10 minutes before turning out onto a wire rack.
When completely cool, wrap in foil and store in refrigerator for up to 2 weeks or in freezer.
If frozen, let thaw before heating.
To reheat, return pudding to mold, cover and steam for about 1 hour or until heated through.
Serve warm with hard sauce.
For hard sauce:.
Thoroughly Cream butter and sifted confectioners sugar together.
Add 1-2 teaspoons vanilla (or rum or brandy) and beat well.
Spread in 8x8" pan and place in refrigerator to harden.
Cut into small squares to serve on warm slices of the pudding.
The hard sauce could also be chilled in individual butter molds; or a bowl to be spooned onto the pudding in lumps.
Note: For a dramatic entrance, just before serving, I soak a few sugar cubes in almond extract. Then I place them together on top the pudding, light them with a match, turn out all the lights, and deliver the flaming pudding to the table (usually accompanied by a Happy Birthday song to Jesus).