Carrot Cake Jam on Toast

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)