Carrot Cake Flapjacks: Autumn in a Bliss Filled Bite

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. Give everything a thorough mix, then pour the lot into a shallow cake tin, tamp it down firmly 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.

However, 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.

Ingredients, Substitutions And Extras

For this carrot cake flapjack recipe you need all the usual ingredients that make a good flapjack, but with a few extras too.

Carrot

Well these flapjacks wouldn’t be carrot cake ones if they didn’t contain carrots. One large carrot or two small to medium sized ones will do the trick.

Go for organic if you can. Carrots are notorious for soaking up pesticides and other harmful sprays that are used on them.

There’s absolutely no need to peel them, especially if they’re organic ones. Much of the goodness is in the peel. Just top and tail them.

Oats

You need rolled oats, rather than pinhead oatmeal to make flapjacks. I prefer porridge oats and that’s what I suggest. However, if you’re a big fan of jumbo oats, do give them a try. Alternatively go with a mix of both.

Raisins

You can use raisins or sultanas here. Both work well. If they’re particularly dry, soak them in a tablespoon of water, or orange juice, so they plump up a little. To be honest, if you have the time, this is worth doing anyway. Half an hour should do it.

Spices

I’ve used cinnamon, which is a carrot cake staple to enhance the flavour of these flapjacks. I’ve also added a good grating of nutmeg. However, you could swap this for a pinch of cloves, or just add it as well.

Freshly grated nutmeg carries so much more flavour than a jar of ready ground. It’s one of the times that flavour trumps convenience.

Walnuts

Crunchy walnuts, toasted whilst the flapjacks bake, really takes this recipe up a notch or three. Unless you’re allergic to nuts or can’t stand them, don’t leave them out.

The Rest

The remaining ingredients are all store cupboard staples. They are: unsalted butter, golden syrup, light muscovado sugar and a pinch of fine sea salt.

Optional Extra

When it comes to carrot cake, orange is a controversial ingredient. Mostly, it’s not included, but some people swear by it. I usually make these flapjacks without as orange is quite a dominant flavour.

But it’s always nice to change things up, so I do sometimes add the finely grated zest. If I do this, I also soak the raisins in some of the orange juice .

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, Flipboard 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

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5 from 5 votes

Carrot Cake Flapjacks

Chewy flapjacks with flecks of autumn gold and the flavours of a classic carrot cake.

Cook ModeToggle to keep screen awake

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: carrots, flapjacks, oats

Servings: 12 flapjacks

Calories: 255kcal

Author: Choclette @ Tin and Thyme

Ingredients

• 150 g unsalted butter (5oz)
• 3 tbsp golden syrup (75g)
• 85 g light muscovado sugar (3oz)
• 250 g rolled oats (porridge oats) (9oz)
• 1 pinch fine sea salt
• 1 large organic carrot washed and grated
• 50 g walnuts (2oz) roughly chopped
• 50 g raisins (2oz) or sultanas
• 1 tsp ground cinnamon
• good grating of nutmeg

Metric – US Customary

Instructions

• Melt the butter in a large saucepan over a gentle heat with the syrup and sugar.
  150 g unsalted butter, 3 tbsp golden syrup, 85 g light muscovado sugar
• Stir in the remaining ingredients and mix well.
  250 g rolled oats (porridge oats), 1 pinch fine sea salt, 1 large organic carrot, 50 g walnuts, 50 g raisins, 1 tsp ground cinnamon, good grating of nutmeg
• Press into a lightly greased 23cm (9") sq silicone mould or lined tin.
• Bake at 180℃ (350℉, Gas 4) for 20 minutes or until the top is set and golden.
• Allow to cool completely, then cut into twelve slices.

Notes

If you’re raisins or sultanas are really dry, soak them in a tbsp of warm water for half an hour before using. This should plump them up nicely.

You can bake this in a 20cm (8″) sq pan instead. The flapjacks will be smaller, but thicker. If you do this you’ll need to bake them for 5-10 minutes longer.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used.

Nutrition Estimate

Calories: 255kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 13mg | Potassium: 158mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1163IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.

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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.