IN a medium bowl, combine carot, potato, suet, raisins, currants, peel, lemon juice, and zest. Set side.
In a large bowl, beat egg; add sugar and molasses, mixing well. Add carrot mixture. In a separate bowl, sift dry ingredients together and add to egg mixture.
Cover with greased brown paper or tin foil. Tie cover in place. place bowl in steamer and add water to come halfway up bowl.
Steam for 4 hours. Serve hot with lemon sauce. Makes 8-10 servings.
VARIATION: You can substitute 1 cup margarine for suet. Place margarine in the freezer for 30 minutes before shredding it into the mix.
SAUCE: In a saucepan, combine sugar, cornstarch, salt and water. Bring to a boil, recduce heat and let bubble gently for about 15 minutes. Just before serving, add lemon rind, juice and butter. Makes about 2 cups.