2 lbs. carrots, peeled & sliced thin
1 med. onion, chopped
24 pitted & cooked prunes
1/4 c. butter
1/2 c. packed brown sugar
1 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 c. orange juice

Cook carrots and onions until tender. Drain and put in baking dish, add prunes. In pan melt butter, sugar, cinnamon, nutmeg. Stir until smooth. Add orange juice. Pour over carrots and bake until bubbly.