Carrot and Raisin Tea Sandwich tastes like you are eating a carrot cake instead of a sandwich. The crunchy carrots and nuts add a wonderful texture to the sweet raisin bread.
Afternoon Tea is one of the most special times of the day. An occasion one looks forward to with great anticipation and high expectations for a perfect experience. Serve this Carrot and Raisin Tea Sandwich as part of your tea service and delight your family and friends.
Learn about the History and Legends of Famous Sandwiches. Also check out my Afternoon Tea Menu.
- 1 cup carrots, grated
- 8 ounces (1/2 can) cream cheese frosting, prepared
- 8 ounces cream cheese, softened
- 1/4 cup walnuts or pecans, finely-chopped
- 4 slices cinnamon raisin bread*
In a medium bowl, combine grated carrots, cream cheese frosting, cream cheese, and chopped walnuts or pecans.
Spread one side of two slices of bread with the carrot/frosting mixture (about 1/4-inch thick). Top with the remaining two bread slices.
Carefully cut the crusts from each sandwich with a long, sharp knife. Cut the sandwiches in half diagonally and then cut in half again. If desired, decorative shapes can be made with cookie cutters.
Yields 2 whole sandwiches or 4 halves or 8 fourths.
Making Sandwiches Ahead of Time:
If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy). Refrigerate.
When ready to serve, remove from refrigerator. Uncover sandwiches just before serving.
* Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
Categories:Carrots Tea Sandwich Recipes Vegetarian Recipe Collection