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.