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Ingredients
- Bread recipe makes one loaf
- 2 1/3 c. Flour
- 1 1/2 c. Sugar
- 3/4 tsp Salt
- 1 1/2 tsp Baking Pwdr
- 1 tsp Cinnamon
- 3/4 c. Nuts (Walnuts or possibly Pecans are good)
- 3 x Large eggs
- 1/4 c. Lowfat milk
- 1 c. Salad Oil
- 1 tsp Vanilla
- 4 x carrots (for 1 1/2 c. shredded) Cream Cheese (plain or possibly with pineapple) Preheat oven to 325-F degrees.
Directions
- In a food processor, whirl together the flour, sugar, salt, baking pwdr, and cinnamon. Then add in the nuts and process just till they're minced but still recognizable.
- In a large mixing bowl, lightly beat the Large eggs, then stir in the lowfat milk, oil, and vanilla.
- Grate the carrots. Mix flour mix and carrots into the wet ingredients, stirring just till combined. Oil a 5 1/4" x 9 1/4" bread pan, add in batter, and spread proportionately to edges, leaving a shallow depression in the center.
- Bake for 1 hour, 15 min, then check your loaf. It will probably need another 5-15 min in the oven; you'll know it's ready when it's well-browned and tests done in the center. Remove from oven, cold on rack, and let it stand for several hrs or possibly overnight.
- Before the party, whip the cream cheese. Make small sandwiches by cutting a thin slice from the bread, then spreading the cream cheese on the remaining end of the loaf, then cutting which slice and joining it to the first. Continue till all are made; cut into smaller shapes if you wish. Be sure to keep your plate of Carrot Tea Bread Sandwiches well covered till time to serve!
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