Recipe for delicious chewy flapjacks with crunchy walnuts, flecks of autumn gold and the flavours of a classic carrot cake. Super easy to make too.
Carrot cake is one of our nation’s favourite cakes, apparently. Who would have thought something as healthy as carrots would appeal to such an extent? As I was dreaming autumn thoughts the other day, I had a sudden urge to try making carrot cake in flapjack form. It worked beautifully and these carrot cake flapjacks are just the best.
Flapjacks
British flapjacks are not to be confused with American ones. In the States and Canada, the name flapjack is often given to pancakes, usually the ones served with maple syrup. British flapjacks are made with oats, sugar and syrup and are baked in the oven rather than on top of it.
I have a great fondness for flapjacks. They were the first bake I managed all by myself as a child. They’re quick and easy to make, keep well and are very tasty. These oaty delights also require little in the way of washing up – win win.
Carrot Cake Flapjacks
I often add fruit to my flapjacks, but I’d never tried adding carrots and walnuts before. What a great invention. These carrot cake flapjacks are flavoured with warming spices and flecked with autumnal gold. They are a little bit crumbly, but look rather fine I feel. They’re also delicious.
Grating the carrot is the hardest part of this recipe. Once that’s done, chop the walnuts and chuck them into your melted butter, sugar, syrup and oats along with the carrot. Add raisins and a bit of spice and you’re almost done. Pour the lot into a shallow cake tin and bake.
Once you start to smell the gorgeous scent wafting up from the oven, you’ll be impatient for those carrot cake flapjacks to cook. But don’t worry, they don’t take long. But they do take a while to cool. If you try and cut them into slices whilst they’re still warm, they’ll crumble. Though the crumbs are delicious, they’re not quite as satisfying as biting into a proper slice.
How Do You Make Your Flapjacks?
So, what unusual ingredients have you added to flapjacks and what did you think of the results? Or perhaps you have an amazing bake you use carrots in. Do let us know.
Other Recipes for Carrot Bakes You Might Like
- Apple & carrot crumble via Munchies and Munchkins
- Beetroot, carrot & goat’s cheese muffins via Tin and Thyme
- Carrot & chocolate chip cakes via Tin and Thyme
- Carrot cake muffins via FoodieQuine
- Healthy vegan carrot cake with cashew icing via Tin and Thyme
- Vegan carrot cupcakes via Planet Veggie
For more carrot recipes and ideas, you might like to head over to my Carrot Recipes board on Pinterest.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these carrot cake flapjacks, I’d love to hear about it in the comments below. And please rate the recipe. Have you any top tips? Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it.
For more delicious and nutritious recipes follow me on Twitter, Facebook, Instagram or Pinterest. And don’t forget to SUBSCRIBE to my weekly newsletter. Or why not join the conversation in our Healthy Vegetarian Whole Food Recipes Facebook Group?
If you’d like more flapjack recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Carrot Cake Flapjacks. PIN IT.
Carrot Cake Flapjacks – The Recipe
Carrot Cake Flapjacks
Ingredients
- 145 g unsalted butter (5oz)
- 2 tbsp golden syrup
- 85 g light muscovado sugar (3oz)
- 250 g rolled oats (porridge oats) (9oz)
- 1 pinch sea salt
- 1 large organic carrot washed and grated
- 50 g walnuts (2oz) roughly chopped
- 50 g raisins (2oz)
- 1 tsp ground cinnamon I used 3 drops of Holy Lama Spice Drops
- grating of nutmeg I used 1 drop of Holy Lama Spice Drops
Instructions
- Melt the butter in a large saucepan over a gently heat with the syrup and sugar.
- Stir in the remaining ingredients and mix well.
- Press into a 22cm (9″) sq silicon mould or lined tin.
- Bake at 180℃ (350℉, Gas 4) for 15-20 minutes or until the top is set and golden.
- Allow to cool completely, then cut into twelve slices.
Notes
Nutrition Estimate
Link-ups
I’m sending my carrot cake flapjacks off to Treat Petite with Cakeyboi and Baking Explorer. They also go to Feeding Boys for Simple & In Season. And lastly, I’m sharing them with Bake of the Week at Casa Costello.
Cathy HK says
Yummy
Choclette says
Glad you like them Cathy.
Katie Bryson says
Oh wow what a brilliant idea!!!! I love flapjacks AND carrot cake so this is right up my alley!!!! Thanks so much for hooking up with Simple and in Season this month 🙂
Choclette says
Thanks Katie. I can see these becoming a bit of a regular 🙂
Stuart Vettese says
These sound like something my mum would love as she is a sucker for carrot cake in any form. Thanks for taking part in Treat Petite x
Choclette says
I reckon most people would find them pretty hard to resist 😉
Jenny Paulin says
mmmmmm i love the sound of your carrot cake flapjacks, and am certain it is a recipe my children would love too. Thank you for linking up to #BakeoftheWeek x
Choclette says
I do apologise Jenny. One year on and I’ve only just seen your comment. Not sure how that slipped through. Did you ever try the flapjacks?
Kate - gluten free alchemist says
Autumn in a bite for sure! Flapjacks with carrot sound delicious. I have used roasted fruit in them before and that has been amazing, but carrot must be amazing! Yum x
Choclette says
Ooh roasted fruit Kate. Now that does sound interesting. I’ve made them with fresh fruit before – apple and blackcurrants spring to mind, but I’ve not tried roasting the fruit first. Lovely idea.
Henk Kooiman says
Good idea to put carrots into flapjacks ! I’m sure it works well.
Other bakes with carrots: did you ever make a Swiss ‘Rueblitorte’ ? That’s a real classic over there, and rightfully so, because it is delicious. It is a light, moist cake with lots of grated carrots, eggs, sugar and almonds and a little grated lemon rind, and topped with eggwhite glazing and carrot-shaped marzipan as a decoration. It is also glutenfree ! The taste gets better and better from day 3 after making it.
The usual oil-based carrot cakes that you find everywhere always make me feel sick; in fact, al oil-based bakes have this effect so I never make these anymore. Luckily I have found a very good butter-based carrot cake recipe which is too good to bake too often :))
Choclette says
Hi Henk. Can’t believe I missed this comment from you. Swiss Rueblitorte sounds really good and no I’ve never made it before or even heard of it. Anything with marzipan generally gets my vote. Something else to add to the list.
All That I'm Eating says
I saw these on Instagram so I had to come over and find out more; I think it’s a great idea!
Choclette says
Thanks Caroline and thanks for letting me know you came via Instagram too 🙂
Dom says
well these are just utter genius… I am SO making these! I’ve pt a few things into flapjacks before but I think the best have been honey and fennel seed.
Choclette says
Flapjacks are such a great vehicle for all sorts of thing – honey and fennel sounds gorgeous.
Julie @ Running in a Skirt says
This looks amazing! I love all the veggies and flavors packed in it.
Choclette says
Thanks Julie, they are delicious and really easy to make – always a bonus.
Rebecca @ Strength and Sunshine says
Carrot cake deserves to be a favorite! I know it’s mine! I’ll take carrot cake over chocolate even!
Choclette says
Ooh, I’m not sure I approve of that Rebecca. chocolate is King 😉
Becca @ Amuse Your Bouche says
Grated carrot is so great for stirring through all kinds of bakes – brilliant idea to use it in flapjacks! They sound yummy. I haven’t made flapjacks in ages.
Choclette says
It really is Becca and I don’t use it nearly enough.
Jo Hutchinson says
A wonderful combo.
Choclette says
Thanks Jo. It is indeed a good combination and I just wonder why it’s taken me so long to try it.
Margot says
Those flapjacks look soooo good. I really need to give them a go, they would make perfect lunchbox snack.
Choclette says
Yes indeed Margot. These would be great for lunch boxes as well as autumnal picnics 🙂
Lucy Parissi says
I do love carrot cake – and carrots in general. Never thought to add them to a flapjack but it’s a great idea these look delicious!
Choclette says
Thanks Lucy. I’ve hardly ever made carrot cake. I’m not at all sure why as I do like it.
Munchies & Munchkins says
I love adding carrots to bakes, the sweetness works so well and I feel better about eating a dessert when it contains a veggie! x
Choclette says
Haha yes, there’s nothing like adding something healthy to a sweet bake to make us feel virtuous 😉
Ren Behan says
What a tasty idea for flapjacks! I think these would be brilliant packed-lunch fillers too.
Choclette says
Thanks Ren. Definitely good for lunch boxes and if we get a nice sunny day, an autumnal picnic too 🙂
Corina says
I think adding carrots is a great idea! They look like really tasty flapjacks too
Choclette says
Thanks Corina. They are my new favourite flapjacks 🙂
Angie@Angie's Recipes says
Sweet, oaty and nutty…these bars look wonderfully delicious and good for you too.a
Choclette says
Thanks Angie. I’m not quite sure I’d go as far as that, but like most of my bakes they have some goodness in them 😉