Carrot Sandwiches

Lillian Upshaw
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 (8 oz) package cream cheese
  • 1 cup carrots, grated
  • 1/2 cup pecans, toasted and grated
  • 2 Tbsp onion, grated
  • Mayonnaise to spreading consistency
  • White and dark bread

Mix everything in mixer. Use white bread, dark bread, another white; trim and slice in 3 slices. Use electric knife. Stand up on end to slice.


Given by
Jeanie Bennett

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