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!

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.

Per Serving: 297 calories; protein 10.3g; carbohydrates 33.6g; fat 14.6g; cholesterol 15.9mg; sodium 339.7mg.