Description
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!
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
- ΒΌ cup clover sprouts (Optional)
Instructions
- Lightly toast both halves of English muffin.
- Place shredded carrots in a small bowl and sprinkle with nutmeg.
- Spread peanut butter on one side of English muffin.
- Spread cream cheese on other side of English muffin. Top with carrots and sprouts. Put both sides together to make a sandwich.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 1