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)

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 from Ricardo

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.

Carrot Cake Jam on Toast

Categories

Ingredients

Preparation

Note from Ricardo

Personal Note