in a large bowl, cream together the shortening and 1 cup of sugar until light and fluffy. combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. the mixture will be dry. stir in the carrots, raisins and chopped walnuts. pour into a well-greased pudding mold or coffee can. cover the top with aluminum foil.
place the pudding mold into a large kettle or dutch oven filled with 2 inches of water. cover the pan, and bring to a simmer. allow the pudding to steam for 4 to 4 1/2 hours over low heat. remove from the mold. serve with warm lemon sauce. 