Carrot Cake Flapjack

These carrot cake flapjacks make for a tasty snack or even an alternative breakfast.

I do like carrot cake but I'm realistic that having it, or any other cake for that matter, everyday isn't really the best option. So, how to make carrot cake at least a bit healthier, make it into a flapjack!

If you divide this recipe into 12 portions it comes in at approx. 200kcal and 7.5g of sugar (which includes the sugars from the dried fruit). So, for me it definitely fits into the healthier snack range rather than the treat food of cakes or chocolate bars. You are at least getting some oats, carrots and fruit in there.

You could easily make this into 16 portions but I'd probably be too tempted to end up having two pieces instead of one! This a great alternative to the biscuits I like with my afternoon cuppa and definitely keeps me going till dinner time.

I like the spices in this recipe and the carrot gives it a lovely soft texture. It gives you the hint of a traditional carrot cake taste without having to bake a cake!

These are really easy to make, they are ready start to finish in about 35 mins, the most time consuming part is finely grating the carrot. Using the fine side of the grater means that the flapjack comes together really nicely and holds it's shape, without crumbling.

Recipe

12 servings

• 200g margarine

• 1 tbsp golden syrup

• 2 tbsp soft dark brown sugar

• 250g rolled oats

• 1.5 tsp mixed spice

• 0.5 tsp ground cinnamon

• 250g finely grated carrot

• 80g sultanas (or any dried mixed fruit)

Directions

1. Grease an 8 inch square cake tin or similar sized tray and heat your oven to 200°C or 180°C fan.

2. Weigh the oats into a bowl and add the spices. Mix well so that the spices are evenly spread through the oats.

3. Melt the margarine, syrup and sugar in a large pan over a low heat.

4. Once melted add the oat mixture and stir well until all of the oats are coated.

5. Add the carrots and mix again, then add the dried fruit.

6. Pour the mixture into the prepared tin and spread evenly. Press the mixture together quite firmly with the back of a metal spoon and smooth over.

7. Bake in the oven for 15 minutes. After 15 minutes switch off the oven and leave for another 5 mins.

8. Remove from the oven and allow to cool in the tin.

9. While still warm slice into 12 pieces and place on a cooling rack.

10. Once cold store in an airtight container.