Yield: 2 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine -- not diet |
| ½ cup | Light cream |
| ½ cup | Honey |
| 3 teaspoons | Ground cinnamon |
| 2 cups | Nuts -- finely chopped |
| 3½ cup | All-purpose flour |
| 3 cups | Sugar |
| 2 teaspoons | Baking soda |
| 1½ teaspoon | Salt |
| 1 teaspoon | Ground nutmeg |
| 2 cups | Carrots -- shredded |
| 1 tablespoon | Orange peel -- grated |
| 1 cup | Vegetable oil |
| ¾ cup | Water |
| 4 larges | Eggs |
1. Line 2 loaf pans (9 x 5 x 3-inches) with aluminum foil. Then grease the foil. 2. In a saucepan combine margarine, cream, honey and 2 teaspoons cinnamon. Bring to a boil and cook 1 minute. Stir in 1-½ cups finely chopped nuts. Cool mixture. Set aside. 3. In a large mixing bowl, combine flour, sugar, soda, salt, 1 teaspoon cinnamon and nutmeg. Stir in carrots, grated orange peel, and ½ cup finely chopped nuts. 4. Combine oil, water and eggs; add to dry ingredients. Mix only until dry particles are moistened. 5. Place 1 cup batter in each pan, then top with ½ cup nut mixture. Cover with another cup of batter then ½ cup nut mixture again. Finally top with remaining batter. 6. Bake in preheated 350-degree oven for 65-75 minutes. Center will crack and should feel dry to touch. Cool 15 minutes then remove from pan. Store overnight before slicing. To freeze, cool completely then wrap tightly; it will keep up to 4 months in freezer. This loaf will also keep in refrigerator up to one month if tightly wrapped.
Recipe By : Jo Anne Merrill