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Carrot Cake Flapjacks – Autumn in a Bliss Filled Bite

Carrot Cake Flapjacks

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 flapjacks 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.

How Do You Make Your Flapjacks?

I’d be interested to know what unusual ingredients you’ve added to flapjacks and what you thought of the results? Or perhaps you have an amazing bake you use carrots in? Do let me know.

Carrot Cake Flapjacks – The Recipe

5 from 1 vote
Carrot Cake Flapjacks
Carrot Cake Flapjacks
Prep Time
10 mins
Cook Time
20 mins
Total Time
25 mins
 
Chewy flapjacks with flecks of autumn gold and the flavours of a classic carrot cake.
Course: Afternoon Tea
Cuisine: British
Keywords: carrots, flapjacks, oats
Servings: 12 flapjacks
Calories: 238 kcal
Author: Choclette
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
Instructions
  1. Melt the butter in a large saucepan over a gently heat with the syrup and sugar.
  2. Stir in the remaining ingredients and mix well.
  3. Press into a 22cm (9") sq silicon mould or lined tin.
  4. Bake at 180℃ for 15-20 minutes or until the top is set and golden.

  5. Allow to cool completely, then cut into twelve slices.
Nutrition Facts
Carrot Cake Flapjacks
Amount Per Serving
Calories 238 Calories from Fat 125
% Daily Value*
Total Fat 13.9g 21%
Saturated Fat 6.7g 34%
Cholesterol 26mg 9%
Sodium 27mg 1%
Potassium 148mg 4%
Total Carbohydrates 26.8g 9%
Dietary Fiber 2.8g 11%
Sugars 11.2g
Protein 3.7g 7%
Calcium 2%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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 or via social media. 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 TwitterFacebook, Instagram or Pinterest.

Carrot Cake Flapjacks. PIN IT.

Carrot Cake Flapjacks (Tin and Thyme) Recipe for chewy, crumbly, delicious carrot cake flapjacks. Classic oat bars with carrot, walnuts, raisins and spices.

34 Comments

  1. Angie@Angie's Recipes

    14th November 2016 at 10:10 am

    Sweet, oaty and nutty…these bars look wonderfully delicious and good for you too.a

    Reply
    • Choclette

      16th November 2016 at 7:26 pm

      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 😉

      Reply
  2. Corina

    14th November 2016 at 10:28 am

    I think adding carrots is a great idea! They look like really tasty flapjacks too

    Reply
    • Choclette

      16th November 2016 at 7:27 pm

      Thanks Corina. They are my new favourite flapjacks 🙂

      Reply
  3. Ren Behan

    14th November 2016 at 12:21 pm

    What a tasty idea for flapjacks! I think these would be brilliant packed-lunch fillers too.

    Reply
    • Choclette

      15th November 2016 at 11:53 am

      Thanks Ren. Definitely good for lunch boxes and if we get a nice sunny day, an autumnal picnic too 🙂

      Reply
  4. Munchies & Munchkins

    14th November 2016 at 12:50 pm

    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

    Reply
    • Choclette

      15th November 2016 at 11:51 am

      Haha yes, there’s nothing like adding something healthy to a sweet bake to make us feel virtuous 😉

      Reply
  5. Lucy Parissi

    14th November 2016 at 2:47 pm

    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!

    Reply
    • Choclette

      15th November 2016 at 11:50 am

      Thanks Lucy. I’ve hardly ever made carrot cake. I’m not at all sure why as I do like it.

      Reply
  6. Margot

    14th November 2016 at 3:18 pm

    Those flapjacks look soooo good. I really need to give them a go, they would make perfect lunchbox snack.

    Reply
    • Choclette

      15th November 2016 at 11:49 am

      Yes indeed Margot. These would be great for lunch boxes as well as autumnal picnics 🙂

      Reply
  7. Jo Hutchinson

    14th November 2016 at 3:41 pm

    A wonderful combo.

    Reply
    • Choclette

      15th November 2016 at 11:48 am

      Thanks Jo. It is indeed a good combination and I just wonder why it’s taken me so long to try it.

      Reply
  8. Becca @ Amuse Your Bouche

    16th November 2016 at 10:46 am

    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.

    Reply
    • Choclette

      16th November 2016 at 7:29 pm

      It really is Becca and I don’t use it nearly enough.

      Reply
  9. Rebecca @ Strength and Sunshine

    16th November 2016 at 11:10 am

    Carrot cake deserves to be a favorite! I know it’s mine! I’ll take carrot cake over chocolate even!

    Reply
    • Choclette

      16th November 2016 at 7:28 pm

      Ooh, I’m not sure I approve of that Rebecca. chocolate is King 😉

      Reply
  10. Julie @ Running in a Skirt

    16th November 2016 at 1:20 pm

    This looks amazing! I love all the veggies and flavors packed in it.

    Reply
    • Choclette

      28th November 2016 at 8:39 am

      Thanks Julie, they are delicious and really easy to make – always a bonus.

      Reply
  11. Dom

    16th November 2016 at 3:23 pm

    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
    • Choclette

      16th November 2016 at 7:30 pm

      Flapjacks are such a great vehicle for all sorts of thing – honey and fennel sounds gorgeous.

      Reply
  12. All That I'm Eating

    17th November 2016 at 11:51 am

    I saw these on Instagram so I had to come over and find out more; I think it’s a great idea!

    Reply
    • Choclette

      17th November 2016 at 2:34 pm

      Thanks Caroline and thanks for letting me know you came via Instagram too 🙂

      Reply
  13. Henk Kooiman

    19th November 2016 at 8:07 pm

    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
    • Choclette

      18th December 2017 at 7:02 pm

      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
  14. Kate - gluten free alchemist

    19th November 2016 at 11:36 pm

    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

    Reply
    • Choclette

      20th November 2016 at 8:26 am

      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
  15. Jenny Paulin

    20th November 2016 at 8:45 am

    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

    Reply
    • Choclette

      18th December 2017 at 6:59 pm

      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?

      Reply
  16. Stuart Vettese

    26th November 2016 at 2:11 pm

    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

    Reply
    • Choclette

      26th November 2016 at 8:04 pm

      I reckon most people would find them pretty hard to resist 😉

      Reply
  17. Katie Bryson

    30th November 2016 at 4:05 pm

    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 🙂

    Reply
    • Choclette

      30th November 2016 at 5:42 pm

      Thanks Katie. I can see these becoming a bit of a regular 🙂

      Reply

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