This sweet carrot jam from Laura Calder is delicious on toast.
Slice the carrots and put them in a saucepan covered with water. Boil until very soft, then run through a food mill to purée. Stir the sugar into the purée in a saucepan. Add the lemon zest and juice, bring to a boil, and cook until glassy and jammy. Remove from the heat and stir through the chopped almonds and the Cognac. Cool. Enjoy on bread with slabs of cold butter.