Carrot-Raisin Tea Sandwiches

Smoked Salmon Sandwich on Pumpernickel

Spring Radish Tea Sandwiches

This sandwich tastes like you are eating carrot cake. The crunchy carrots and nuts add a wonderful texture to the sweet raisin bread.

To learn about the history and legends of favorite sandwiches, check out the History of Sandwiches.

Check out my Afternoon High Tea Menu.

1 cup grated carrots
8 ounces (1/2 can) prepared cream cheese frosting
8 ounces cream cheese, softened
1/4 cup finely chopped walnuts or pecans
1 loaf cinnamon raisin bread*

* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.

In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.

Spread one side of each piece of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with  the remaining bread slices.

Carefully cut the crusts from each sandwich with a long, harp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.

Yields 10 whole sandwiches or 20 halves or 40 fourths.