Honey Carrot Fruit Bread

1-1/2 c. chopped carrots
2/3 c. honey
1/2 c. orange juice
2/3 c. raisins
2 c. whole wheat flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1/2 tsp. grated orange rind (I use 1/4 c.)
1 tsp. ground cinnamon
2 eggs (Egg Beaters may be used)
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. Mix well, cover and let stand overnight at room temperature.

Combine flour, baking powder, soda, salt, orange rind and cinnamon; mix well and set aside. Drain carrot mixture, reserving the liquid. Beat eggs in large mixing bowl until thick and pale (about 5 minutes). Gradually add sour cream (or yogurt) and liquid from raisin-carrot mix. Beat until well blended. Add flour mixture, carrot mixture and nuts all at once. Stir just until blended. Pour batter into a greased and floured 9x5x3-inch loaf pan. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool upright on a wire rack.

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