Carrot Cake Sandwich

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Christina Ross
Christina Ross
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

I could eat this sandwich for breakfast lunch and dinner. All in the same day.

NameCarrot Cake Sandwich
Prep Time30 minutes
Cooking Time30 minutes
Total Time60 minutes
Yield1 Carrot Cake Sandwich
Carrot Cake Sandwich

Boasting all of the flavors and textures of carrot cake, this sandwich is obviously much healthier than a piece of the traditional dessert. Lightly sweetened low-fat cream cheese is layered with spiced grated carrots, raisins, and toasted walnuts – all of which are sandwiched between two slices of whole wheat cinnamon raisin bread.

With this decadent-tasting but irrefutably healthful sandwich, you can have your cake and eat it too!

Carrot Cake Sandwich

Carrot Cake Sandwich

Serves 1


  • 1/2 cup finely shredded or grated carrots, preferably organic
  • 2 tsp pure maple syrup, divided
  • 2 Tbsp light whipped cream cheese, (or neufchatel), at room temperature
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger
  • 1/8 tsp ground nutmeg
  • 2 slices whole wheat cinnamon raisin bread
  • 2 Tbsp chopped walnuts, toasted
  • 2 Tbsp raisins


Stir together the cream cheese and 1 tsp maple syrup in a small bowl until well combined. Set aside.

In a separate bowl, combine the shredded carrots, remaining 1 tsp maple syrup, and spices.

Spread one slice of bread with the maple cream cheese. Top with the toasted walnuts and raisins. Spoon on the carrots and top with the remaining bread slice.


For the Carrot Cake Layers

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and smooth.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the grated carrots until evenly distributed throughout the batter.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Filling

In a mixing bowl beat the softened cream cheese and butter until smooth.

Gradually add the powdered sugar and vanilla extract continuing to beat until the mixture is creamy and well combined.


Once the carrot cake layers are completely cool place one layer on a serving plate or cake stand.

Spread a generous layer of the cream cheese filling on top of the first cake layer.

Carefully place the second cake layer on top of the filling.

Spread the remaining cream cheese filling over the top of the second cake layer, letting it cascade down the sides for a rustic look.

Optionally, you can garnish your Carrot Cake Sandwich with chopped nuts, shredded coconut, or grated carrots.

Slice and serve your Carrot Cake Sandwich, and enjoy!

The Carrot Cake Sandwich offers a unique twist on a classic dessert, combining the familiar flavors of carrot cake with the convenience of a handheld treat. Whether you’re serving it at a special occasion or indulging in a sweet treat for yourself, this sandwich will surely become a favorite. Give it a try, and let the creamy, spiced goodness of this delightful creation brighten your day!

Nutrition Per Serving

  • Calories:500 calories per serving
  • Total Fat:25 grams
  • Saturated Fat:12 grams
  • Cholesterol:90 milligrams
  • Sodium:350 milligrams
  • Total Carbohydrates:70 grams
    • Dietary Fiber:3 grams
    • Sugars:50 grams
  • Protein:5 grams

Please note that these are rough estimates and can vary based on factors like portion size and specific brands of ingredients used. Additionally, if you have dietary restrictions or specific nutritional needs, it’s a good idea to consult with a nutritionist or use a nutritional calculator to get more accurate information.

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