Carrot Cake Spread
This carrot cake spread is similar to a marmalade, full of spices and carrot bits. Spread on toast, top on oatmeal, or pair as a side on your next charcuterie board.
Ingredients
- 1 cup finely shredded carrots
- 2 cups orange juice
- 1/2 cup packed brown sugar
- 1/3 cup canned crushed pineapple, drained
- 1/3 cup golden raisins
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
Directions
- Gather all ingredients.
- Combine carrots and orange juice in a medium saucepan. Bring to a boil over medium-high heat.
- Reduce heat to medium and simmer, uncovered, until carrots are tender, about 30 minutes. Stir in brown sugar, pineapple, raisins, cinnamon, ginger, nutmeg, cloves, and salt.
- Continue to simmer, stirring occasionally, until most of the liquid has evaporated, 20 minutes. Remove from heat and let stand to cool slightly, 10 minutes.
- Stir in orange zest and vanilla extract.
