1-First, fill a large stockpot with 1 to 2 inches of water and place a steamer basket inside. Generously butter a 1-liter pudding bowl or half-sized bundt pan and set it aside. In a large mixing bowl, combine the dark brown sugar, molasses, and eggs to start blending the wet ingredients.

2-Next, in a separate bowl, mix the fresh breadcrumbs, all-purpose flour, ground cinnamon, baking soda, ground nutmeg, and salt. Add this dry mixture to the sugar blend and stir well for even distribution. Then, fold in the grated frozen butter, grated carrots, and raisins to incorporate everything smoothly.

3-Transfer the batter to the prepared bowl, top with a parchment paper circle, and cover with foil. Place the bowl in the steamer basket, cover the pot with a lid, and steam on medium-low heat for about 1½ hours. Keep an eye on the water level, replenishing every 25-30 minutes to maintain a gentle simmer.

4-Once the pudding is firm to the touch, remove it from the steamer and let it cool for 10 minutes before unmolding onto a serving plate. Serve warm, optionally with a sauce for extra flavor.