Carrot Cake Sandwich

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!

• Preparation Time: 10 mins
• Total Time: 10 mins
• Calories: 297 Calories

Ingredients

• 1 pinch ground nutmeg
• 1 tablespoon crunchy peanut butter
• 1 tablespoon whipped cream cheese
• 1 cinnamon-raisin English muffin, halved
• 3 baby carrots, shredded
• ¼ cup clover sprouts (Optional)

Recipe Instructions

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.