Carrot Cake Flapjack

carrot cake flapjack
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Do you like Carrot Cake and are also partial to an oaty flapjack? Well, we have combined the two to make a wonderful snack to take on a picnic, a long hike or simply to the office to snack on your lunch break! A sweet oat flapjack, made with grated carrots and studded with sultanas and walnuts – this is our Carrot Cake Flapjack!

Do you sometimes feel that adding vegetables to your sweet bakes makes them healthy? I sure do! Although I am under no illusion that my bakes don’t contain lots of butter and sugar, cakes made with vegetables automatically feel a little innocent to me. That’s why I constantly catch myself eating Carrot Cake or Courgette Lemon Drizzle in bigger portions…

This Carrot Cake Flapjack is slightly different in texture than your usual kind. It is softer and more cake-like; less chewy. The addition of carrots brings in a bit more moisture to the mix, creating a softer oaty bar. It is also less sweet than our ‘go-to’ ‘Take-It-To-Work Flapjack‘.

carrot cake flapjack

To Make Carrot Cake Flapjack:

Preheat the oven to 150 C Fan. Grate the carrots coarsely, roughly chop up the walnuts and weigh out all the ingredients.

In a bowl, mix porridge oats, nutmeg, cinnamon, sultanas, walnuts and grated carrots.

On low heat, stirring occasionally, heat butter, brown sugar and golden syrup in a large pan, until the butter had melted and the sugar has dissolved. Take the mixture off of the heat.

Tip the oat mixture into the butter and mix well so all the oats are covered and sticky.

Line a 24x24cm tin with baking parchment. Tip the flapjack mixture into the tin and flatten it out with the back of the spoon pressing firmly into all four corners.

Bake in the oven for 20-25 minutes, until lightly golden around the edges, but still soft in the middle.

Leave to cool in the tin, then turn out and cut into bars.


For other flapjack recipes, have a look at some of our favourites below:

carrot cake flapjack

Carrot Cake Flapjacks

Do you like Carrot Cake and are also partial to an oaty flapjack? Well, we have combined the two to make a wonderful snack to take on a picnic, a long hike or simply to the office to snack on your lunch break! A sweet oat flapjack, made with grated carrots and studded with sultanas and walnuts – this is out Carrot Cake Flapjack!
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Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Desserts, Snacks
Cuisine British
Servings 12 bars
Calories 199 kcal

Equipment

  • 24x24cm tin

Ingredients
 
 

  • 200 g porridge oats
  • 120 g carrots coarsely grated
  • 100 g butter
  • 50 g brown sugar
  • 60 g golden syrup
  • 50 g sultanas
  • 50 g walnuts roughly chopped
  • 1/4 tsp cinnamon
  • 1/8 tsp nutmeg

Instructions
 

  • Preheat the oven to 150 C Fan.
  • In a bowl, mix porridge oats, nutmeg, cinnamon, sultanas, walnuts and grated carrots.
  • On low heat, stirring occasionally, heat butter, brown sugar and golden syrup in a large pan, until the butter had melted and the sugar has dissolved. Take the mixture off of the heat.
  • Tip the oat mixture into the butter and mix well so all the oats are covered and sticky.
  • Line a 24x24cm tin with baking parchment. Tip the flapjack mixture into the tin and flaten out with the back of the spoon pressing firmly into all four corners.
  • Bake in the oven for 20-25 minutes, until lightly golden around the edges, but still soft in the middle.
  • Leave to cool in the tin, then turn out and cut into bars.

Nutrition

Calories: 199kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 5gTrans Fat: 1gCholesterol: 18mgSodium: 69mgPotassium: 150mgFiber: 2gSugar: 11gVitamin A: 1880IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Keyword baking with vegetables, carrot cake flapjack, carrot cake oat bars, carrot flapjack recipe, flapjack recipe, flapjack with carrots, oat bars with carrots
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carrot cake flapjack

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