Carrot Cake Flapjacks
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5 from 1 vote

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


  • 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℃ for 15-20 minutes or until the top is set and golden.
  • Allow to cool completely, then cut into twelve slices.


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


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