Servings
  • 160g butter, unsalted 160g butter, unsalted
  • 110g Lyle's Golden Syrup 110g Lyle's Golden Syrup
  • 30g Tate & Lyle light brown sugar 30g Tate & Lyle light brown sugar
  • 230g porridge oats 230g porridge oats
  • 40g chopped walnuts 40g chopped walnuts
  • 3 medium carrots 3 medium carrots
  • 2 tsp cinnamon 2 tsp cinnamon

Instructions

How to make Carrot Cake Flapjacks

  1. Preheat the oven to 180C (160C fan).
  2. Line a 22x18x4.5cm baking tin with parchment paper (20x20cm square tin also works).
  3. Grate the carrots and set them aside for 10 minutes, then squeeze out the excess liquid.
  4. In a large saucepan, gently heat the butter, Lyle's Golden Syrup, and sugar until melted but not boiled.
  5. Remove from heat and add oats, cinnamon, chopped walnuts, and squeezed carrots (3 medium carrots should give you around 55g of grated squeezed carrot).
  6. Stir everything until combined and transfer into a baking tray.
  7. Press down into the corners and smooth out evenly.
  8. Bake for 20-25 minutes until the top is golden brown.
  9. Let cool down completely before cutting (ideally overnight).
  10. If desired, drizzle with melted white chocolate and sprinkle with a handful of chopped walnuts. Enjoy!

What are your favourite flapjacks?