Carrot Cake Tea Sandwiches Recipes

CARROT "CAKE" TEA SANDWICHES

Steps:

• Trim crusts off of bread.
• Combine frosting, cream cheese, carrot and nuts.
• Spread filling evenly on bread, top with another slice of trimmed bread to create sandwiches.
• Slice sandwiches into quarters, and be creative with the shapes, long fingers, squares, triangles, or use cookie cutters to create other fun shapes.
• Chill for at least an hour before serving.

CARROT CAKE TEA SANDWICHES

Steps:

• 1. In medium bowl, combine cream cheese, carrots, sugar and pecans; stir to mix well.
• 2. Spread cream cheese mixture on half of bread slices. top with remaining bread slices.
• 3. Cut sandwiches into fingers

CARROT TEA CAKE

Steps:

• Preheat oven to 350 degrees. Butter a 9-inch (5-cup) trois freres mold or Bundt pan. Dust with flour, and tap out excess. Put butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.
• Add eggs, one at a time, mixing well after each addition. Add vanilla and carrots, and mix until just combined. Reduce speed to low. Add flour, baking powder, salt, and baking soda. Mix until just combined. Stir in walnuts.
• Pour batter into the prepared mold. Bake until a cake tester inserted into center comes out clean, about 30 minutes. Let cool in pan on a wire rack 15 minutes. Turn out cake onto rack, and let cool completely. Before serving, dust with confectioners' sugar.

CARROT TEA CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Butter and flour a 5-by-9-inch (6-cup) loaf pan. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in eggs and 1 teaspoon vanilla. Beat in carrots. With mixer on low, gradually add flour mixture; beat just until combined. Transfer batter to prepared pan; bake until a toothpick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 5 minutes. Turn cake out onto a wire rack, and let cool completely.
• Make frosting: Using mixer, beat cream cheese, confectioners' sugar, and 1/2 teaspoon vanilla until fluffy. Frost top of cooled cake.

TEA SANDWICHES

Steps:

• 1. For the Carrot Cake Tea Sandwiches: mix the softened cream cheese, grated carrots, confectioners' sugar, and walnuts together.
• 2. Spread a very thin layer of softened butter to the edge of the raisin bread. Then spread the above mixture over the bread. Cut off crusts and cut each sandwich into 4 triangle sandwiches.
• 3. Apricot Ham Finger Sandwiches: Spread each slice of white and wheat bread very thinly with softened butter to the edge. Mix together the apricot preserves and the softened cream cheese.
• 4. Spread white slices with cream cheese mixture and top with a slice of thin ham. Top each sandwich with a slice of buttered wheat bread. Cut off crusts and cut into triangles. You may garnish with a sliver of apricot if you wish.