Carrot Cake Sandwich

5.0
(7)
7 Reviews
3 Photos

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!

Submitted by Amanda
Published on June 18, 2020
3
3
Prep Time:
10 mins
Total Time:
10 mins
Servings:
1
Yield:
1 sandwich
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Ingredients

Original recipe (1X) yields 1 servings

  • 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 (Optional)

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.

Nutrition Facts (per serving)

297 Calories
15g Fat
34g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 1
Calories 297
% Daily Value *
Total Fat 15g 19%
Saturated Fat 5g 25%
Cholesterol 16mg 5%
Sodium 340mg 15%
Total Carbohydrate 34g 12%
Dietary Fiber 3g 10%
Total Sugars 4g
Protein 10g 21%
Vitamin C 3mg 3%
Calcium 133mg 10%
Iron 2mg 9%
Potassium 238mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.