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.
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 me know.
Other Recipes for Carrot Bakes You Might Like
- Carrot cupcakes with cream cheese frosting via Jo’s Kitchen
- Beetroot, carrot & goat’s cheese muffins via Tin and Thyme
- Apple & carrot crumble via Munchies and Munchkins
- Carrot & chocolate chip cakes via Tin and Thyme
- Vegan carrot cupcakes via Planet Veggie
- Carrot cake muffins via FoodieQuine
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 or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it.
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.
Carrot Cake Flapjacks. PIN IT.
Carrot Cake Flapjacks – The Recipe
Carrot Cake Flapjacks
- 145 g (5oz) unsalted butter
- 1 heaped tbsp golden syrup
- 85 g (3oz) light muscovado sugar
- 250 g (9oz) rolled oats
- 1 pinch sea salt
- 1 large organic carrot - washed and grated
- 50 g (2oz) walnuts - roughly chopped
- 50 g (2oz) raisins
- 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
- 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.
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.