Carrot Cake Flapjacks – Autumn in a Bliss Filled Bite
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.
I have a great fondness for flapjacks. They’re quick and easy to make, keep well and are very tasty. They also require little in the way of washing up – win win. I often add fruit to my flapjacks, but I’d never tried adding carrots and walnuts before. What a great invention. The 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.
I’d be interested to know what unusual ingredients you’ve added to flapjacks and what you thought of the results. Or do you have any amazing bakes you use carrot in?
- 145 g (5oz) unsalted butter
- 1 heaped tbsp golden syrup
- 85g (3oz) light muscovado sugar
- 250g (9oz) rolled oats
- 1 pinch sea salt
- 1 large organic carrot - washed and grated
- 50g (2oz) walnuts - roughly chopped
- 50g (2oz) raisins
- 1 tsp 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℃ for 15 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 these carrot cake flapjacks with Bake of the Week at Casa Costello.
Other carrot bake recipes you might like
- 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
- Carrot cake muffins via FoodieQuine
- Carrot cupcakes with cream cheese frosting via Jo’s Kitchen
- Vegan carrot cupcakes via Planet Veggie
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Angie@Angie's Recipes
14th November 2016
Sweet, oaty and nutty…these bars look wonderfully delicious and good for you too.a
Choclette
16th November 2016
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 😉
Corina
14th November 2016
I think adding carrots is a great idea! They look like really tasty flapjacks too
Choclette
16th November 2016
Thanks Corina. They are my new favourite flapjacks 🙂
Ren Behan
14th November 2016
What a tasty idea for flapjacks! I think these would be brilliant packed-lunch fillers too.
Choclette
15th November 2016
Thanks Ren. Definitely good for lunch boxes and if we get a nice sunny day, an autumnal picnic too 🙂
Munchies & Munchkins
14th November 2016
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
15th November 2016
Haha yes, there’s nothing like adding something healthy to a sweet bake to make us feel virtuous 😉
Lucy Parissi
14th November 2016
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
15th November 2016
Thanks Lucy. I’ve hardly ever made carrot cake. I’m not at all sure why as I do like it.
Margot
14th November 2016
Those flapjacks look soooo good. I really need to give them a go, they would make perfect lunchbox snack.
Choclette
15th November 2016
Yes indeed Margot. These would be great for lunch boxes as well as autumnal picnics 🙂
Jo Hutchinson
14th November 2016
A wonderful combo.
Choclette
15th November 2016
Thanks Jo. It is indeed a good combination and I just wonder why it’s taken me so long to try it.
Becca @ Amuse Your Bouche
16th November 2016
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
16th November 2016
It really is Becca and I don’t use it nearly enough.
Rebecca @ Strength and Sunshine
16th November 2016
Carrot cake deserves to be a favorite! I know it’s mine! I’ll take carrot cake over chocolate even!
Choclette
16th November 2016
Ooh, I’m not sure I approve of that Rebecca. chocolate is King 😉
Julie @ Running in a Skirt
16th November 2016
This looks amazing! I love all the veggies and flavors packed in it.
Choclette
28th November 2016
Thanks Julie, they are delicious and really easy to make – always a bonus.
Dom
16th November 2016
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
16th November 2016
Flapjacks are such a great vehicle for all sorts of thing – honey and fennel sounds gorgeous.
All That I'm Eating
17th November 2016
I saw these on Instagram so I had to come over and find out more; I think it’s a great idea!
Choclette
17th November 2016
Thanks Caroline and thanks for letting me know you came via Instagram too 🙂
Henk Kooiman
19th November 2016
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
18th December 2017
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.
Kate - gluten free alchemist
19th November 2016
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
20th November 2016
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.
Jenny Paulin
20th November 2016
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
18th December 2017
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?
Stuart Vettese
26th November 2016
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
26th November 2016
I reckon most people would find them pretty hard to resist 😉
Katie Bryson
30th November 2016
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
30th November 2016
Thanks Katie. I can see these becoming a bit of a regular 🙂