CARROT "CAKE" TEA SANDWICHES
The taste of carrot cake without baking. A fresh little sandwich to serve with tea or as a snack. Very much enjoyed by my toddler.
Provided by Queen of Everything
Categories Lunch/Snacks
Time 1h15m
Yield 40 finger sandwiches
Number Of Ingredients 5
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-GINGER TEA SANDWICHES
I have had a couple of tea parties with my granddaughters. I let them choose the menu and this was one of the tea sandwiches Valerie chose. When I go to stay with them I make up several different sandwich fillings for them to make their own sandwiches for their lunchboxes and again this one is always requested.
Provided by Marsha Gardner
Categories Other Side Dishes
Number Of Ingredients 7
Steps:
- 1. * Choose the best-quality bread as possible. Never serve end slices. Freezing the bread before cutting and then spreading makes for easier handling.
- 2. In a medium bowl, combine carrots, cream cheese, mayonnaise, and ginger; add salt and pepper. Spread one side of each piece of bread lightly with butter. Top the buttered side of 2 slices of bread with carrot/ginger mixture (about 1/4-inch thick). Top with alfalfa sprouts and top with the remaining bread slices, buttered side down. 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.
- 3. 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.
CARROT TEA CAKE WITH CREAM CHEESE FROSTING
Grated carrot is the secret to the moist crumb and mellow sweetness of this loaf cake topped with thick swirls of tangy cream-cheese frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 13
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.
Nutrition Facts : Calories 410 g, Fat 23 g, Fiber 1 g, Protein 6 g
CARROT TEA BREAD
This quick bread is healthy and delicious! Serve it with your favorite tea or coffee. You can cut the sugar in half if you like..
Provided by SoCalCookerGal
Categories Quick Breads
Time 1h35m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees.
- Mix all the dry ingredients in a large bowl.
- Beat the eggs very light and add the baking powder. Stir into the dry ingredients with the oil, juice and carrots.
- If you decide to use nuts you can use walnuts, pecans or hazelnuts. If you use hazelnuts blanch them and remove the skins.Then brown them in the oven a little.
- Put the batter into an oiled bread pan and bake it 10 minutes at 400 degrees then turn the heat down to 325 degrees and bake for 1 hour and 5 minutes. 1 hour and 15 minutes altogether.
Nutrition Facts : Calories 446, Fat 21.3, SaturatedFat 3.1, Cholesterol 46.5, Sodium 534, Carbohydrate 59.1, Fiber 6.5, Sugar 32.2, Protein 9.7
CARROT-GINGER TEA BREAD
Provided by Judith Choate
Categories Ginger Breakfast Brunch Dessert Bake Prune Carrot Edible Gift Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Quantity: Three 6-inch loaves
Number Of Ingredients 12
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 TEA CAKE
Using a pastry mold to bake this walnut-studded carrot cakeyields beautiful results without a lot of effort.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes Bundt Cake Recipes
Yield Serves 10 to 12
Number Of Ingredients 11
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.
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