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Tin and Thyme

Vegetarian food blog showing you how to create simple delicious and nutritious whole food recipes of all types.

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Carrot Cake Flapjacks – Autumn in a Bliss Filled Bite

by Filed Under: Autumn, Flapjacks, Quick Recipes, Vegetable Cakes

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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.

Platter of carrot cake flapjacks with autumn leaves.

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.

Carrot Cake Flapjacks on a plate with autumn leaves.

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

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.

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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.

A plate of Carrot Cake Flapjacks surrounded by leaves.

Carrot Cake Flapjacks – The Recipe

Platter of carrot cake flapjacks with autumn leaves.
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5 from 2 votes

Carrot Cake Flapjacks

Chewy flapjacks with flecks of autumn gold and the flavours of a classic carrot cake.
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: carrots, flapjacks, oats
Servings: 12 flapjacks
Calories: 238kcal
Author: Choclette @ Tin and Thyme

Ingredients

  • 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
Metric – US Customary

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

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

Nutrition

Calories: 238kcal | Carbohydrates: 26.8g | Protein: 3.7g | Fat: 13.9g | Saturated Fat: 6.7g | Cholesterol: 26mg | Sodium: 27mg | Potassium: 148mg | Fiber: 2.8g | Sugar: 11.2g | Calcium: 20mg | Iron: 1.1mg
Tried this recipe?Take a photo and mention @choclette8 or tag #tinandthyme on Instagram, Twitter or Facebook.

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.

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Comments

    • blankChoclette 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.

      Reply

  6. blankHenk 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 :))

    Reply

    • blankChoclette 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.

      Reply

  8. blankDom 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.

    Reply