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.

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