In a medium bowl, blend 8 oz of softened cream cheese with 2 tablespoons of finely chopped fresh herbs until smooth. Stir in 1 cup of grated carrots.

Trim the crusts off 8 slices of soft white or whole wheat bread and cut each slice diagonally into two triangles, yielding 16 pieces.

Spread a layer of the carrot cream cheese filling on half of the triangle bread pieces. Top each with a cucumber slice, then cover with the other triangle piece.

Place a piece of green leafy lettuce on top of the filling before adding the second triangle to each sandwich.

Garnish each sandwich with a thin strip of bell pepper or a radish slice. Arrange on a platter.

Cover the sandwiches with plastic wrap and refrigerate for at least 30 minutes before serving.