Carrot Cake Jam on Toast

Name: Carrot Cake Jam on Toast
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 1 cup (130 g) carrots, cut into rounds ¼ inch (5 mm) thick; 1 ½ cups (220 g) pineapple, cut into small dice; ¾ cup (160 g) sugar; 1 lemon, zest and juice; 1 cinnamon stick, 2 inches (5 cm) long; ½ tsp ground ginger; 1 pinch ground nutmeg; 4 slices nut and raisin bread, lightly toasted (see note); Cream cheese, softened, to taste; 2 tbsp roasted pecans, chopped (optional)

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Preparation 20 MIN

Cooking 45 MIN
Servings 4

Ingredients
Preparation

Ingredients

1 cup (130 g) carrots, cut into rounds ¼ inch (5 mm) thick
1 ½ cups (220 g) pineapple, cut into small dice
¾ cup (160 g) sugar
1 lemon, zest and juice
1 cinnamon stick, 2 inches (5 cm) long
½ tsp ground ginger
1 pinch ground nutmeg
4 slices nut and raisin bread, lightly toasted (see note)
Cream cheese, softened, to taste
2 tbsp roasted pecans, chopped (optional)

Preparation

In a pot of boiling water, cook the carrots for 15 minutes or until tender. Drain. In a small food processor, finely chop the carrots.
In the same pot over medium heat, combine the carrots, pineapple, sugar, lemon zest and juice, and the spices. Cook for 20 minutes or until the jam thickens. Let cool. Remove and compost the cinnamon stick. Transfer the jam into an airtight container. Let cool. Cover and refrigerate. The jam will keep for 2 weeks in the refrigerator.
Spread the slices of toasted bread with cream cheese. Top each piece of bread with 2 tbsp (30 ml) of the jam. Sprinkle with pecans, if desired.

Note

Check out our homemade white bread loaf recipe. You will need to add ½ cup (50 g) roasted and chopped walnuts, as well as ½ cup (70 g) raisins to the dough just before shaping it.

Good with...

Homemade White Bread Loaf

35 min

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