Carrot flapjacks are soft oat snack bars sweetened with honey and grated carrot and can be made in around half an hour. They make a tasty lunchbox snack or teatime treat and are simple to make.
They are a wholesome twist on traditional flapjacks. As with classic flapjacks, oats form the base of this recipe and provide slow release energy. In this recipe I have used honey, carrot and raisins to add natural sweetness in place of golden syrup and reduce the amount of refined sugar.
Carrot flapjacks are packed with wholesome ingredients. They are a variation on honey flapjacks which are also made without golden syrup. You may also like to try banana flapjacks which are baked with a mixture of mashed bananas and date paste and do not contain refined sugar or butter.
Why I decided to add carrots to flapjacks
- They add natural sweetness, moisture and colour.
- They are a wholesome and nutritious ingredient.
- They are generally cheap.
- They are a perfect way to sneak in an extra portion of veg making them perfect for children and fussy eaters.
You might also like to take a look at some of my other oat based snack recipes including date and oat slices, muesli biscuits, crunchy oat biscuits, banana and prune energy bites or tropical fruit energy snacks,
Ingredients
- Oats - oats form the base of this recipe.
- Carrots - grated carrot adds texture, colour and moisture to these flapjacks.
- Raisins - raisins add natural sweetness.
- Flax seeds - aka linseeds. These help to bind the flapjack ingredients together.
- Butter - you can substitute margarine if you prefer.
- Honey - to add natural sweetness to the flapjacks. You can substitute golden syrup if you wish.
- Demerara sugar
How to make vegan carrot flapjacks
You can easily make vegan flapjacks by swapping a couple of ingredients. Use a plant based margarine in place of butter and use golden syrup in place of honey. Once you have made these substitutions simply follow the step by step instructions below.
Prepare the flapjack mixture
Heat the butter, honey and sugar until the butter has melted and the sugar has dissolved.
Grate the carrot and place in a bowl with the oats, raisins and flax seeds and mix.
Add the melted butter mixture to the bowl with the oats, carrots, seeds and raisins and mix. Pack the mixture into a lined baking tin.
Bake
Bake at 160oC, 325oF, gas mark 3 for around 15 minutes. The flapjacks will be ready when they are just starting to turn a golden colour at the edge. The mixture will still be soft but will set as it cools down.
Leave to cool in the tin until the flapjacks have set. Do not try to take out of the tin while they are warm as they might fall apart.
Once they are cool, remove from the tin, remove the non-stick paper and cut into portions.
Storage instructions
- Store in an airtight container where they will stay fresh for several days.
- Carrot flapjacks can also be frozen. Defrost at room temperature before eating.
Carrot flapjacks
Ingredients
- 120 grams butter
- 50 grams demerara sugar
- 120 grams honey
- 175 grams rolled oats
- 120 grams carrot
- 50 grams raisins
- 20 grams flax seeds
Instructions
Prepare the flapjack mixture
- Place the butter, sugar and honey in a pan and heat gently until the butter has melted and the sugar has dissolved.
- Grate the carrots. Add the grated carrots, oats, raisins and seeds into a bowl (the dry ingredients).
- Pour the melted butter mixture into the bowl of dry ingredients and mix.
- Line the baking tin with non-stick paper. Fill with the flapjack mixture and press into place with the back of a spoon.
Bake
- Bake at 160oC, 325oF, gas mark 3 for around 15 minutes. The flapjacks will be cooked when the edge is just starting to turn golden.
- Leave to cool in the tin. When cool, remove from the tin, remove the paper and cut into portions.
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