Carrot Cake Sandwich

Carrot Cake Sandwich

5
Amanda 0

"Everything you love about carrot cake - the spices, the sweet and nutty flavors, the cream cheese frosting, and of course, the carrots! - is in this fast and simple lunch. I came up with this recipe while brainstorming new ways to use peanut butter (one of the staples of my vegetarian diet.) This grown-up alternative to the standard PBJ is a sandwich that thinks it's dessert!"

Ingredients 10 m {{adjustedServings}} servings 297 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 340 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Lightly toast both halves of English muffin.
  2. Place shredded carrots in a small bowl and sprinkle with nutmeg.
  3. Spread peanut butter on one side of English muffin.
  4. Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.
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Reviews 5

  1. 5 Ratings

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Moose
5/15/2012

This is my new favorite sandwich in the whole world! I love it!! I also tried using maple nut cream cheese, which is delish with this. Thanks for the awesome idea!

beanmachine
7/15/2014

When I saw this recipe my first thought was this is either going to be totally awesome or completely terrible. Verdict: totally awesome! I love that its quick, easy, and healthy! All things that I'm looking for in my recipes lately, and it helps that it's also totally delicious. When I ran out of shredded carrots I tried it with (unsauced) broccoli slaw and it was just as good. It feels weird giving 5 stars to a sandwich, but it really is that good.

sueb
4/24/2013

I made this as a thick sandwich, using mayonnaise instead of cream cheese. I also tried this as an open faced sandwich, which I prefer more! Great idea for a breakfast sandwich!