1 cup butter or margarine, softened
2 eggs
3/4 cup vegetable oil
3/4 cup nonfat dry milk powder
1 1/2 cups sifted all-purpose flour
3 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped carrot
1 cup chopped celery
1 cup chopped walnuts
1 cup chopped walnuts
1 cup chopped carrots
1 cup chopped celery
1 cup chopped celery
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) pans.
In a saucepan, combine butter, eggs, oil, milk powder, flour, baking soda, salt, cinnamon, nutmeg, cloves and allspice. Bring to a boil, stirring constantly, over medium heat. Boil, stirring constantly, for 10 minutes. Remove from heat and stir in carrots, celery and nuts.
Remove bottom of foil-covered 8 inch springform pan. Shape liquid ingredients into 3/4 inch balls. Place 1/2 inch balls onto bottom of prepared pan. Place another layer of pudding ingredients, 1/2 inch larger than first, on top of larger ones. Cover tightly and chill in refrigerator overnight.
Dice squash and carrots into small pieces. Place these into pan and bake in preheated oven for 10 minutes, or until tender. Serve hot or cold.
Stir carrot mixture into creamed vegetable mixture. Add celery mixture, scraping bowl to remove smaller pieces of celery. Mix together with saucepan mixture. Cover and chill in refrigerator overnight.
Remove foil from cake. Gently loosen stones in foil. Place cake in refrigerator overnight. Garnish with carrot and celery duplicates. Serve warm or cold.
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