Coat a 2-quart pudding mold or deep heatproof bowl or coat it with cooking spray. Cut a piece of parchment or wax paper to fit over the top, and coat 1 side of the paper with cooking spray. Select a pot that is tall enough to hold the mold comfortably and place a trivet or rack in it. Put a teakettle of water on to heat for steaming the pudding.

Combine golden and dark raisins and brandy in a bowl; cover and set aside.

Whisk flour, breadcrumbs, cinnamon, baking powder, baking soda and salt in a bowl.

Whisk eggs in a large mixing bowl. Add granulated and brown sugar, prune pie filling (or fruit puree fat replacement or apple butter), oil, orange zest and juice; whisk until smooth. Add the dry ingredients and stir with a wooden spoon until blended. Stir in carrots, pecans and the plumped raisins (and liquid).

Spoon the batter into the prepared mold. (The mold should be about two-thirds full.) Set the prepared circle of parchment or wax paper, sprayed-side down, on top. Cover with the lid or a double thickness of foil, securing with string or masking tape. Set the mold in the pot and pour in enough boiling water to come halfway up the sides of the mold. Bring the water to a simmer; reduce heat to low, cover the pot and steam the pudding for 2 hours. (Add more water to maintain level during steaming, if necessary.) The top of the pudding should spring back when touched lightly, and the sides should pull away slightly from the sides of the mold. Transfer the mold to a rack, uncover and let stand for 10 to 15 minutes before unmolding.

To serve, unmold the pudding onto a serving platter and garnish with Candied Orange Zest and serve with Caramel-Orange Sauce.