Carrot and zucchini cake

Directions

1. Cook the pumpkins and carrots with 1/4 cup of water and a tablespoon of butter until they are tender. ⏱ ≈ 10 min
2. Then, add the sugar and let it simmer over low heat until it is completely dissolved. ⏱ ≈ 40 min
3. If you enjoy the flavor of rose, add it at this stage. ≈ 3 min
4. Next, sift the flour and pour it into the pot. ≈ 2 min
5. Cook over medium heat until it turns a golden color. ⏱ ≈ 10 min
6. Keep a close eye on it to prevent it from burning. ≈ 3 min
7. (If you wish, add a pinch of cinnamon and nutmeg, then return briefly). ⏱ ≈ 7 min
8. Once the flour has reached the desired golden color, add the butter and mix constantly with a wooden spoon until it is completely incorporated into the flour. ≈ 4 min
9. Next, add the pumpkin and carrot mixture to the flour and butter mixture, and mix well. ≈ 4 min
10. To achieve a perfectly uniform consistency, you can use a food processor. ≈ 3 min
11. Once the jam starts to thicken, it easily separates from the container and the sides, without sticking. ⏱ ≈ 10 min
12. At this point, the jam is ready. ≈ 3 min
13. Remove it from the heat and allow it to cool slightly. ⏱ ≈ 20 min
14. Next, pour the mixture into the chosen container, and use a spoon to spread it evenly. ≈ 4 min
15. Next, decorate with blanched almonds, cashews, walnuts, or rose powder. ≈ 2 min
16. Note: This candy, due to its very attractive color, does not need to be flavored with saffron. ≈ 3 min
17. Thanks to the presence of pumpkin and carrot, it is sufficiently moist and fresh, and requires less butter or oil paint. ≈ 3 min
18. Instead of simply putting the candy in a container, you can shape it and serve it individually for each person. ≈ 2 min