In a large bowl, cream together shortening and sugar until light and fluffy. Combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the creamed mixture until well blended. Stir in carrots, raisins, and chopped walnuts. Pour into a well-greased pudding mold or metal coffee-size 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.

Lemon Sauce: Mix together sugar, cornstarch and salt in a saucepan. Stir in hot water, butter, lemon juice, and vanilla. Cook over medium heat until thickened. Serve warm over the pudding.