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Carrot Cake Flapjacks Recipe

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Prep

10 mins

Bake

20-25 mins

Serves

5 to 10

Difficulty

Easy

About

The flavours of carrot cake but in an easy flapjack traybake! Made with carrots, and studded with walnuts, and oats these carrot cake flapjacks, are delicious and, dare we say, can practically count as a healthy treat too!

Classic-Tin
made using

Lyle’s Golden Syrup Tin

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Instructions
Ingredients
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How to make Carrot Cake Flapjacks

Step 1

Preheat the oven to 180C (160C fan).

Step 2

Line a 22x18x4.5cm baking tin with parchment paper (20x20cm square tin also works).

Step 3

Grate the carrots and set them aside for 10 minutes, then squeeze out the excess liquid.

Step 4

In a large saucepan, gently heat the butter, Lyle's Golden Syrup, and sugar until melted but not boiled.

Step 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).

Step 6

Stir everything until combined and transfer into a baking tray.

Step 7

Press down into the corners and smooth out evenly.

Step 8

Bake for 20-25 minutes until the top is golden brown.

Step 9

Let cool down completely before cutting (ideally overnight).

Step 10

If desired, drizzle with melted white chocolate and sprinkle with a handful of chopped walnuts. Enjoy!

Ingredients

Serving

1

Carrot Cake Flapjacks Recipe

Butter

Butter

unsalted

160 g
Lyle's-golden-syrup

Lyle’s Golden Syrup

110 g
Fairtrade Light Brown Soft

Tate & Lyle Fairtrade Light Brown Sugar

30 g
Oats

Porridge oats

230 g
Walnuts

Walnuts

chopped

40 g
Carrots

Carrot

medium

3
Cinnamon

Cinnamon powder

2 tsp

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Our Syrups

Ideal for baking and toppings, and a perfect companion for pancakes and porridge.

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