Enjoy the best of both worlds with delicious Carrot Cake Flapjack

Enjoy the best of both worlds with delicious Carrot Cake Flapjack

Carrot cake is one of those cakes which I really love! I am a bit fussy about cake, with my favourites being coffee cake, carrot cake and banana bread. When I say my favourites, actually, they are probably the only cake I would have to eat if presented to me… the rest (yes, even chocolate cake), I can take or leave! I do however love flapjack! I do find that flapjack can vary considerably though. Sometimes it is cakey, sometimes chewy, or even crunchy! This flapjack, as the name suggests, is soft and cakey, with the unmistakable taste of carrot cake.

The Flapjack recipe

I have made this recipe without any added sugar, with the main sweetness coming from the dates. Although not a traditional flapjack recipe, this is bursting with flavour and of course, much healthier too! You will need porridge oats (regular or gluten free), coconut oil, banana, carrot, dates, a selection of spices and a few currants and coconut.

Let’s check out the flapjack recipe.

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Carrot Cake Flapjack

All the flavours of carrot cake rolled into a delicious crumbly flapjack.

Keyword: baking, flapjack, oats

Created by:: Laurena @LifeDietHealth

Gather

• 100 g banana (approx 1 medium) mashed
• 40 g soft dates (approx 5) chopped
• 40 g carrot (1 small) peeled & finely grated
• 10 g desiccated coconut (approx 2 tablespoons)
• 20 g currants (approx 2 tablespoons)
• 1/8 teaspoon nutmeg
• 1/4 teaspoon mixed spice
• 1/4 teaspoon cinnamon
• 15 ml coconut oil (approx 1 tablespoon) melted
• 75 g oats (gluten free if reguired)

Prepare

1. Put the banana and dates in a bowl and ensure they are well mashed and mixed together.

2. Add the carrot, coconut and currants and mix in.

3. Sprinkle over the nutmeg, mixed spice and cinnamon, mix through.

4. Pour the coconut oil over, roughly mix in, then add the oats and mix well.

5. Spoon into a lined tin and press down using the back of the spoon.

6. Bake at Gas Mark 5 (375f / 190c) for 15-20 minutes. The flapjack should be golden brown around the edges. Allow to cool for a few minutes, then carefully cut into squares. Leave to cool in the tin.

7. Enjoy!

What do I need?

Hopefully you already have everything you need to make these, but just in case, here are a few items you might find useful for this recipe. You can of course make this in any cake tin, baking tray or even muffin cases. As this mixture is quite firm, you can easily just use half, or part of a tin without messing it up! We do receive a small commission if you click and purchase through these links (this is at no additional cost to you)!

How to serve your flapjack

These are delicious just to eat as they are! If you really want to, you could add a lemon icing drizzle or some frosting to go on top, but I prefer them without. I would eat this with your favourite cuppa for a snack or afternoon tea OR, even for breakfast! These are also easy to wrap up and put in a lunchbox, or take with you for a mid walk or post run snack!

Are the flapjack easy to store?

The flapjack should keep for several days (not in this house)! either covered, in an airtight container, or in the fridge. Alternatively, you can freeze these for up to three months – just make sure you wrap them individually and label and date them.

Sharing

I love seeing your creations and interpretations of my recipes! Please share my recipes and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.

Leave me a comment below and let me know what you think of these carrot cake flapjacks and what you’re drinking with yours? I’m going for a mug of coconut latte with mine!

I will also try my best to answer any food related questions, and I would love to hear if there is anything you’d like me to create a recipe for?

Speak soon

Laurena x