Carrot Cake Butter
Carrot Cake Butter is a delightful spread that brings all the warm, spiced flavors of carrot cake into a jar. Made with fresh carrots, cinnamon, nutmeg, and a touch of sweetness, this velvety butter is perfect for spreading on toast, muffins, or pancakes. It's an irresistible treat that combines the wholesome goodness of carrots with the indulgence of dessert, making it a unique and flavorful addition to your pantry. Ideal for canning, this recipe lets you enjoy the taste of carrot cake anytime!
Equipment
- 1 stockpot or crockpot.
- 4 - 5 pint jars, lids, and rings.
- 1 set of canning supplies
- 1 water bath canner
Ingredients
- 5 lbs carrots, peeled and chopped.
- 2 cups apple juice or apple cider.
- ½ cup brown sugar.
- 2 tsp cinnamon.
- ¼ tsp nutmeg.
- 1 tsp allspice.
- ½ tsp ground cloves.
- ½ tsp ginger.
Instructions
Preparing the Carrots
- The foundation of our carrot cake butter is, of course, carrots. Start by selecting fresh, organic carrots from your garden or local farmer's market. Wash them thoroughly and peel them. Chop the carrots into small pieces, about 1/4 inch thick. This uniform size ensures even cooking and a smooth final texture.
Cooking the Butter Base
- In a large, heavy-bottomed pot (or crockpot), combine your chopped carrots with apple juice or cider. The liquid helps to soften the carrots and adds a touch of natural sweetness. Bring the mixture to a boil, then reduce heat and simmer until the carrots are tender. This usually takes about 20-30 minutes, depending on the size of your carrot pieces. Once soft, mash the carrots or use an immersion blender for a smoother consistency. If using a crockpot, cook on high for 3 hours then mash them.
Adding Spices and Flavorings
- Add in your sugar and spices.
Blending and Cooking
- Use an immersion blender to puree the mixture until it's silky smooth. If you don't have an immersion blender, carefully transfer the mixture to a standard blender in batches.
- Once blended, return the mixture to low heat and let it simmer or continue to cook on high in the crockpot.
- Stir frequently to prevent sticking or burning. The process can take anywhere from 1-2 hours, depending on your desired thickness. The crockpot is a great way to make fruit butter as you can check on it without much worry.
- You'll know your carrot cake butter is ready when it's thick enough to coat the back of a spoon and holds its shape when you run a finger through it. The color will deepen to a rich orange-brown, and your kitchen will smell like a bakery!
Preparing the Canning Jars
- Wash the jars, lids, and bands in hot, soapy water. Rinse them thoroughly and keep them warm until ready to use. To sterilize, you can either boil the jars for 10 minutes or run them through a dishwasher cycle. Remember, cleanliness is key to preventing spoilage!
Filling the Jars
- Use a wide-mouth funnel to fill each jar.
- Leave about 1/4 inch of headspace at the top of each jar. This space is important for proper sealing.
- Once filled, wipe the rims clean with a damp cloth to ensure a good seal.
Processing the Jars
- Place the filled jars into your water bath canner, ensuring they're covered by at least an inch of water.
- Bring the water to a rolling boil and process for 10 minutes (adjust for altitude if necessary). This step is vital for food safety, as it creates a vacuum seal and eliminates any potentially harmful bacteria.
Cooling and Storing
- After processing, carefully remove the jars from the canner using jar lifters. Place them on a towel-lined counter, leaving space between each jar. As they cool, you'll hear a satisfying "ping" sound as the lids seal. Let the jars cool undisturbed for 12-24 hours.
- Once cooled, check the seals by pressing down on the center of each lid. If it doesn't flex, you've got a good seal! Remove the bands, label your jars with the contents and date, and store them in a cool, dark place. Your carrot cake butter will keep for up to a year, though I doubt it'll last that long once you start spreading it on your morning toast!