Carrot Cake Sandwich

3 Reviews

Prep: 10 min
Ready In: 10 min

“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!” - by Amanda

Ingredients

1 cinnamon-raisin English muffin, halved
3 baby carrots, shredded
1 pinch ground nutmeg
1 tablespoon crunchy peanut butter
1 tablespoon whipped cream cheese
1/4 cup clover sprouts (optional)

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Metric US

Original recipe yields 1 sandwich

Directions

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

Nutrition

Amount Per Serving (1 total)

Calories
297 cal
15%

Fat
14.6 g
22%

Carbs
33.6 g
11%

Based on a 2,000 calorie diet

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Reviews (3)

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Moose

May. 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!..." See more"

sueb

Apr. 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!..." See more"