In a large mixing bowl, combine the grated carrots, yogurt, orange juice, molasses, raisins, sunflower seeds, sunflower oil, beaten eggs, and vanilla.

Mix until all ingredients are well combined.

In a separate medium bowl, thoroughly combine the whole wheat flour, wheat germ, bran, baking soda, cinnamon, and nutmeg.

Gradually fold the dry ingredients into the carrot mixture, ensuring it is well blended.

Pour the batter into a lightly oiled 8 x 8-inch pan.

Bake in a preheated 325°F (163°C) oven for 1 hour.

Let cool before serving.