Carrot Cake Sandwich recipe

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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
¼ cup clover sprouts

Nutrition Info

297.1 calories
carbohydrate: 33.6 g
cholesterol: 15.9 mg
fat: 14.6 g
fiber: 2.7 g
protein: 10.3 g
saturatedFat: 4.9 g
servingSize: -
sodium: 339.7 mg
sugar: 3.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 sandwich

Recipe Note

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!

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