| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables, Eggs | 2 | Servings | ||
INGREDIENTS
| 1/2 | c | Margarine — not diet |
| 1/2 | c | Light cream |
| 1/2 | c | Honey |
| 3 | ts | Ground cinnamon |
| 2 | c | Nuts — finely chopped |
| 3 1/2 | c | All-purpose flour |
| 3 | c | Sugar |
| 2 | ts | Baking soda |
| 1 1/2 | ts | Salt |
| 1 | ts | Ground nutmeg |
| 2 | c | Carrots — shredded |
| 1 | tb | Orange peel — grated |
| 1 | c | Vegetable oil |
| 3/4 | c | Water |
| 4 | lg | Eggs |
INSTRUCTIONS
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 1-1/2 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 1/2 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 1/2 cup nut mixture. Cover with another cup of batter then 1/2 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 From: Big Flavors Of The Hot Sun By Chr File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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