Carrot Cake Tea Sandwich

This past holiday season we served Carrot Cake Tea Sandwiches to rave reviews. Many of our guests often inquire as to where we find our recipes. The recipes come from a variety of sources to include old and new cookbooks, tried and true family recipes, magazines, tea books that specialize in afternoon tea, and Tea Time Magazine. The Carrot Cake Tea Sandwich appeared in the November/December 2006 issue of Tea Time Magazine and you can also find the recipe posted online. In creating my menus and selecting sandwiches, I try to select a variety of shapes, different types of bread, and pleasant flavor combinations. This recipe is prepared with Raisin Bread, offering a sweet addition to the plate of tea sandwiches and a nice contrast with the bread. With written request, the staff at Tea Time Magazine has graciously permitted us to share the recipe. With spring right around the corner, these would be perfect for the Easter tea table.

Carrot Cake Tea Sandwiches

1 - 8 oz. package cream cheese, softened

1/2 c. grated carrots

1/4 c. confectioners' sugar

1/4 c. chopped pecans

12 slices cinnamon raisin bread, crusts removed

In medium bowl, combine cream cheese, carrots, confectioners' sugar, and pecans; stir to mix well. Spread cream cheese mixture on half of bread slices. Top with remaining bread slices. Cut sandwiches into fingers.