Place carrots in a steamer basket over boiling water.
Cover saucepan and steam 5-7 minutes or until almost tender. Remove carrots from steamer and set aside.
Combine apricot spread, lemon juice, mustard and curry powder in a small bowl.
Heat butter and oil in a heavy nonstick skillet over medium high heat. When oil is hot sauté carrots 1 minute.
Stir in brown sugar and raisins and sauté another 1-2 minutes.
Add spice mixture, stirring constantly 2-3 minutes, scraping down sides of skillet, or until carrots are glazed.
Per serving: calories 130, fat 3.6g, 23% calories from fat, cholesterol 3mg, protein 1.7g, carbohydrates 24.7g, fiber 4.7g, sodium 90mg.