Carrot Cake Flapjack

  • Prep: 15 minutes
  • Cook: 20-25 minutes
  • Serves: Makes 20
Calories 114
Carbs 12
Fat 6
Protein 2
Free From


  • 100g butter or nut butter
  • 50ml honey (add 80-100ml if you prefer a sweeter flapjack)
  • Pinch of salt
  • 230g porridge oats
  • 70g sultanas
  • 2 medium carrots, peeled and grated
  • 1 tsp. cinnamon
  • Zest of 1 orange or 1 tsp. orange extract
  • 1-2 tsp. mixed spice
  • 3 eggs, lightly beaten


  1. Line a 30 x 20cm baking tin with greaseproof paper.
  2. Pre heat the oven to 180°C/350°F/gas mark 4.
  3. Place the butter, honey and salt in a saucepan, stir until melted and the honey and butter combine together. Remove from the heat and set aside to cool a little. Add the oats, sultanas, grated carrot, cinnamon, orange zest, mixed spice and egg to the butter mixture and combine thoroughly.
  4. Transfer the mixture to the prepared baking tin and press down evenly.
  5. Place in the oven to cook for 20-25 minutes until golden on top. Cook for a little longer for a crunchier flapjack. Allow to cool completely in the tin, however, generally score into squares a few minutes after removing from the oven, before they harden. Then cut properly once cooled.

Related Recipes