Preheat oven to 325°F. Spray 9 x 5 in. loaf pan with vegetable pan spray.

In small bowl, combine flour, baking powder and salt. In large bowl, beat sugar and butter with electric mixer until light and fluffy; add eggs one at a time; beat well after each addition. Combine milk and orange juice; add alternately with flour to butter mixture, starting and ending with flour mixture. Mix just until ingredients are moistened. Gently stir in carrots, 1/4 cup of the pecans and orange rind. Pour batter into prepared pan. Sprinkle with remaining pecans.

Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on cooling grid. Remove from pan; cool completely.