Carrot Cake Spread

Ingredients

• 1 cup shredded carrots
• 2 cups orange juice
• 0.5 cups packed brown sugar
• 0.33 cups crushed pineapple , drained
• 0.33 cups golden raisins
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground ginger
• 1 pinch ground nutmeg
• 1 pinch ground cloves
• 1 pinch salt
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine carrots and orange juice in a medium saucepan. Bring to a boil over medium-high heat.

3. 3

   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.

4. 4

   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.

5. 5

   Stir in orange zest and vanilla extract.

6. 6

   Add to a food processor. Cover and process until very finely chopped and mixture is a spreadable consistency.

7. 7

   Spoon into two half pint jars. Cover and cool completely, about 30 minutes. Chill at least 2 hours before serving. Store in the refrigerator for up to 3 weeks or freeze up to 3 months. Thaw overnight in the refrigerator.