I love carrot cake and I love flapjacks so why not combine the two? The Oats keep little ones fuller for longer and the carrot and sunflower seeds add nutrition to this yummy twist on a flapjack.

carrot cake flapjacks piled up on a plate

300g Porridge Oats
130g Carrots grated (1 large or 2 medium)
160g butter chopped up
80g Soft Brown Sugar
80g Golden Syrup
40g raisins (chopped up a bit smaller)
50g Sunflower seeds
1/4 tsp Ground Cinnamon
1/8 tsp nutmeg
5g Chia Seeds to sprinkle on top

Pre-heat the oven to 150 degrees and select a rectangular or square baking tray with a liner. I used a reusable liner but greasproof paper can also be used.

Place the Butter in a pan and gently warm until it's all melted. At this point use a little of the butter to coat the baking tray liner you are using. 

Add the sugar and the Syrup to the pan and stir well. Once all has turned to liquid take the pan off the heat and gradually add all the remaining ingredients (minus the chia seeds). Ensure everything gets coated and mixed in well before transferring the mixture to the baking tray.

Flatten the mixture and if you like add a sprinkling of chia seeds on top. Bake at 150 degrees for around 30 minutes until it just starts to go golden brown at the edges. I like them to be a bit moist inside too so be careful not to overcook.

Remove from the oven and allow to cool before attempting to cut the flapjacks.

I cut mine into 24 pieces which worked out to be a good amount for a snack for the kids.


October 14, 2019 — Suzanne Moore

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