Carrot Cake Sandwich Recipe

Recipesfull introduces to you: Sandwich Recipes. (Carrot Cake Sandwich Recipe). 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!

Brief

Prep 10 mins

Total: 10 mins

Servings: 1

Yield: 1 sandwich

Carrot Cake Sandwich Recipe

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

Classic Patty Melt

Main Dish

Directions

Step 1

Lightly toast both halves of English muffin.

Step 2

Place shredded carrots in a small bowl and sprinkle with nutmeg.

Step 3

Spread peanut butter on one side of English muffin.

Step 4

Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.

Nutritional Information

Carrot Cake Sandwich Recipe

Servings Per Recipe:1

Calories: 297.1

% Daily Value *

Protein: 10.3g 21%

Carbohydrates: 33.6g 11%

Dietary Fiber: 2.7g 11%

Sugars: 3.8g

Fat: 14.6g 23%

Saturated Fat: 4.9g 25%

Cholesterol: 15.9mg 5%

Vitamin A Iu: 4336.7IU 87%

Niacin Equivalents: 3.5mg 27%

Vitamin B6: 0.1mg 8%

Vitamin C: 3.1mg 5%

Folate: 58.4mcg 15%

Calcium: 133.4mg 13%

Iron: 1.7mg 10%

Magnesium: 35.3mg 13%

Potassium: 238.1mg 7%

Sodium: 339.7mg 14%

Calories From Fat: 131.6

*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.