Carrot "Cake" Tea Sandwiches

From: VA

On Feb 27, 2009

I made this last night to take to a work brunch. For sure there is enough for two loaves of bread. I refrigerated the mixture before spreading it on the bread - otherwise it was too runny. Usually people ask me for my recipes - this one, no one did. I probably won't make it again but I can see where some people would like it.

From: Cookgirl

On Feb 27, 2009

Let's just say this recipe went over really, really well with a certain 21 month old! I made my own cream cheese frosting. Thanks!

From: Vina

On Sep 23, 2006

I made these using whipped cinnamon cream cheese and didn't cut the crusts off the bread or cut them into shapes as I was making them to use as a take along breakfast. I wrapped each sandwich in foil and froze them. They were perfectly defrosted by the time I got to work and made coffee. I LOVE the flavor of them and also love the fact that despite the fat content they are very high in fiber and nutrients. I have plans to try one dipped in french toast batter and fried. I will also be using them in their original form as tea sandwiches for a baby shower. Thanks, QueenofEverything, for such a lovely, versatile recipe. It's one I'll be using a lot.

From: ms_bold

On Jul 24, 2005

I prepared these as one of the offerings at a benefit tea. They were quick to disappear from the refreshment tables. The crunchy carrots and walnuts add a nice texture to the sweet raisin bread and cream cheese filling. I think that the filling would also be wonderful spread on gingersnaps or other spice cookies...or between the layers of a spice cake. Mmmm...the options are endless.