Serious Eats: Recipes

Carrot Cake Jam

This carrot cake conserve is just the thing to make on the cusp of spring, when you're itching to bust out your canning supplies but strawberries and rhubarb aren't quite yet in season. It's filled with juicy raisins and crunchy walnuts, and spiced with cinnamon, nutmeg, and cloves.
At first I was a bit skeptical about whether it would truly taste like carrot cake, but trust me--spread over any kind of bread with cream cheese (bagel, toast, English muffin, etc.), it's exactly like the real thing.

Printed from

© Serious Eats