Carrot Tea Bread Food

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 AND CREAM CHEESE TEA SANDWICHES

Steps:

• Combine the grated carrot, cream cheese spread, brown sugar, and five-spice powder in a bowl. Mix well.
• Chill the mixture for 1/2 hour to allow the flavors to blend.
• Cut the crusts off of the pumpernickel slices and roll the bread to flatten it.
• Spread the mixture onto two of the slices of bread and top with the other two slices.
• Cut these sandwiches diagonally into two triangles each.

CARROT-GINGER TEA BREAD

Steps:

• Preheat oven to 375°F.
• Place the eggs in a medium mixing bowl and whisk until frothy. Beat in the oil and prune purée. When well blended, using a wooden spoon, beat in the carrots, minced ginger, ginger juice, and orange zest.
• Combine the all-purpose flour with the bran flour, brown sugar, baking powder, and baking soda in a large bowl. When blended, add the carrot mixture, beating with a wooden spoon to incorporate.
• Spoon the batter into the prepared pans. Bake for about 25 minutes, or until the edges begin to pull away from the pans and a cake tester inserted into the center comes out clean.
• Remove from the oven and invert onto a wire rack. Allow to cool before serving or storing.

CARROT GINGER TEA SANDWICHES

Steps:

• Blend grated carrots, cream cheese, mayo, and ginger paste (if desired); add salt and peper to taste.
• Butter all four pieces of bread; place carrot mixture onto one slice; put other piece of buttered bread on top.
• Cut off the crusts and cut to preferred size.