Carrot Cake Jam on Toast | RICARDO

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)