1Cream butter; gradually add sugar and mix well. Add beaten eggs, grated carrots and apples. Stir well. Add dry ingredients. Pour into greased molds, filling 2/3 full. Cover with foil and steam 3 hours. Serve warm or cold with lemon sauce (recipe follows) and whipped cream.
2LEMON SAUCE: 1 c. sugar, 2 tsp. cornstarch, 2 c. boiling water, 2 Tbsp. butter, 1 lemon, rind and juice.
Mix cornstarch and sugar. Slowly add boiling water, stirring constantly to prevent lumping. Bring slowly to the boiling point and allow to boil 5 minutes. Remove from heat. Add lemon rind, juice and butter. Stir well. Serve warm. To serve, strain out lemon rind.