| • | Combine the carrots, apples, raisins, and bread crumbs in a bowl.
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| • | Sift together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, and allspice in a separate small bowl.
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| • | Cream together the butter, sugar, and eggs in a separate large bowl; stir in the flour mixture. Add the carrot mixture and mix well.
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| • | Transfer mixture to a lightly-greased, 2-quart mold.
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| • | Place a steamer rack in the bottom of a large, deep pot.
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| • | Set the filled mold on top of the steamer rack and pour enough water into the bottom of the pot to cover the bottom 2/3 of the mold.
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| • | Bring it to boil over medium heat and then simmer for 2 hours 45 minutes, adding water occasionally to maintain the water level.
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| • | After the given time period, remove from water and allow to cool 10 minutes before turning out of mold onto a plate.
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| • | Apple and Carrot Christmas Pudding is ready to savor. |
