1 1/2 c. chopped carrots
2/3 c. honey
1/2 c. orange juice
2/3 c. raisins
2 c. wheat flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. grated orange rind
1/2 tsp. ground cinnamon
2 eggs
1 c. sour cream or yogurt
1 c. chopped pecans or walnuts

Combine carrots, honey, and orange juice in a small saucepan; bring to a boil. Cover; reduce heat and simmer 15 minutes or until carrots are tender. Remove from heat and pour hot mixture over raisins in a small bowl. Stir; cover and let stand overnight at room temperature.

Combine flour, baking powder, soda, salt, orange rind, and cinnamon; mix well. Set aside. Drain carrot mixture, reserving remaining honey mixture.

Beat eggs in large mixing bowl until thick and pale (about 5 minutes). Gradually add sour cream and reserved honey mixture, beating until well blended. Add flour mixture, carrot mixture, and pecans all at once; stir just until blended.

Pour batter into a greased and floured 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool, upright, on a wire rack. Yield: 1 loaf.