1 pkg. dry active yeast
1/4 c. warm water
2/3 c. lukewarm milk
2 tbsp. honey
2 tbsp. shortening
1 1/2 tsp. salt
1/2 c. shredded carrot
1/2 c. raisins
2 c. whole wheat flour
3/4 to 1 c. all-purpose flour

Dissolve yeast in warm water in large mixing bowl. Stir in milk, honey, shortening, salt, carrot, raisins and whole wheat flour. Beat until smooth. Stir in enough all-purpose flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic about 10 minutes. Place in greased bowl. turn greased side up. Cover; let rise until double, 1 1/2 to 2 hours. Punch down dough, squeeze firmly to release air bubbles. Shape into round loaf; place on greased baking sheet or greased 9 inch pie pan. Let rise until double; about 45 to 60 minutes. Heat oven to 350 degrees, bake for 30 minutes. Remove from pan, cool on wire rack. Store in refrigerator or freezer for long term storage.