1 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon cloves
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/2 cup butter
1 cup brown sugar, packed
1 cup grated raw carrots
1 1/2 cups chopped apples (preferably granny smith)
3/4 cup chopped dates
In a medium bowl, combine flour, salt, spices and baking powder; set aside. In a large bowl cream together butter and brown sugar. Stir in carrots, apples and dates. Stir in flour mixture slowly, mixing until thoroughly combined.
Preheat oven to 325 degrees F.
Pour batter into well-greased molds or molds that have been sprayed with non-stick cooking spray. Molds: Use 4 1 1/2 cup pudding molds, or ramekins. To use regular cupcake tins, reduce heat to 300 degrees F.
Bake for 50 minutes. Serve hot, topped with