For the Carrot Pudding  

1. In a large mixing bowl or stand mixer cream together butter and sugar until creamy. Mix in carrots and potatoes. Stir to combine. In a separate bowl sift the: flour, baking soda, salt, and spices.
2. Then, slowly add in the dry mixture to the wet a little at a time to ensure even mixing. Continue combining wet and dry ingredients until a uniform batter forms. Stir in raisins and nuts (if desired). 
3.  Fill each 1 quart jar (6 total) until half way full with the carrot pudding mixture. Cover with foil and use a rubber band to secure the tops. Place the jars in one or two very large stock pots. Fill each pot with water (without getting the tops of the jars wet) half way to to the top of the jars.
4. Cover the stock pots with a lid and turn heat on low-medium. Let steam for 2 1/2- 3 hours. Turn off heat and very carefully, with oven mitts, remove the jars from the pots and set on the counter or baking tray to cool about 10 minutes. Carefully take off the tinfoil and seal with the jar container lids.
5. Make sure you hear a ‘pop’ to know the containers are sealed. If you are eating them right away you do not need to seal them. Sealed jars of carrot pudding will keep in the freezer for several months. Thaw in fridge before reheating. 
6.  Serve a few heaping spoonfuls of carrot pudding in a bowl warm with a tablespoon of caramel sauce and a drizzle of half and half or heavy cream over the top. Enjoy! 

For the Caramel Sauce:

1. Place all caramel sauce ingredients (except vanilla extract) in a medium sauce pan. Heat pan to medium heat and stir for about 8-10 minutes until a thick caramel sauce starts to form.
2. Keep stirring the entire time. You will know when the sauce is done if it sticks to the back of a spoon and doesn’t run off the edges.