Carrot Cake Flapjacks

Five carrot cake flapjacks on rectangular platter.

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5 from 5 votes

Chewy flapjacks with flecks of autumn gold and the flavours of a classic carrot cake.

Prep Time10

Cook Time20

Total Time25

Course: Afternoon Tea, Snack

Cuisine: British

Keyword: carrots, flapjacks, oats

Servings: flapjacks

Calories: 255kcal

Author: Choclette @ Tin and Thyme

Ingredients

150 g unsalted butter (5oz)
3 tbsp golden syrup (75g)
85 g light muscovado sugar (3oz)
250 g rolled oats (porridge oats) (9oz)
1 pinch fine sea salt
1 large organic carrot washed and grated
50 g walnuts (2oz) roughly chopped
50 g raisins (2oz) or sultanas
1 tsp ground cinnamon
good grating of nutmeg

Metric - US Customary

Instructions

Melt the butter in a large saucepan over a gentle heat with the syrup and sugar.
150 g unsalted butter, 3 tbsp golden syrup, 85 g light muscovado sugar
Stir in the remaining ingredients and mix well.
250 g rolled oats (porridge oats), 1 pinch fine sea salt, 1 large organic carrot, 50 g walnuts, 50 g raisins, 1 tsp ground cinnamon, good grating of nutmeg
Press into a lightly greased 23cm (9") sq silicone mould or lined tin.
Bake at 180℃ (350℉, Gas 4) for 20 minutes or until the top is set and golden.
Allow to cool completely, then cut into twelve slices.

Notes

If you're raisins or sultanas are really dry, soak them in a tbsp of warm water for half an hour before using. This should plump them up nicely.

You can bake this in a 20cm (8") sq pan instead. The flapjacks will be smaller, but thicker. If you do this you'll need to bake them for 5-10 minutes longer.

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

Nutrition