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  • Sarah L Samuels

Carrot Cake Flapjack

Updated: Jun 6

This is another version of my very popular flapjack recipe. This time I decided to try something a bit different and I wanted to try and recreate the flavours of a carrot cake but in a flapjack!


I have put all the spices you would find in a classic carrot cake, added sultanas, walnuts and of course some grated carrots. I decided to top it with some orange blossom water icing and it does taste just like a carrot cake!!!!



I have tried lots of different versions of flapjack and some just fell apart and ended up on fruit crumbles and others were rock hard and nearly broke my teeth!!! This recipe is made with condensed milk and holds together perfectly and it is a nice soft flapjack.



To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line either a 10.5 x 8 inch (27cm x 21cm) oblong tin or 9” x 9” (23cm x 23cm) square tin with baking parchment.



In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted.



Leave to cool slightly before you add it to the oats.


Weigh the porridge oats, spices, orange zest, sultanas, chopped walnuts and the grated carrots into a large bowl.



Then add the cooled melted butter mixture into the oats and mix until fully combined.



Put the oat mixture into the tin and flatten using a palette knife. This is the one I use available on Amazon



Then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools so don’t be tempted to cook any longer.



Leave to set in the tin it is best to leave overnight or place in the fridge to make sure it is completely cold.


To make the icing put the sieved icing sugar in a small bowl and add the orange blossom water, then gradually add the water until you have a dropping consistency.



Ice the cooled flapjack then leave to set then cut into oblongs/ squares.




Carrot Cake Flapjack


Sarah’s Servings: 16

Sarah’s skill: Easy

Baking time: 20 minutes


Ingredients:


225g Butter

180g Light brown sugar

150g Condensed milk

65g Golden syrup

375g Porridge oats

1/2 tsp Mixed spice

1/2 tsp Ground ginger

1/2 tsp Cinnamon

Zest of 1 Large Orange

50g Chopped walnuts

50g Sultanas

100g Grated carrot


Icing

100g Sieved icing sugar

2-3 Tbsp Cold water

1/2 tsp Orange blossom water


Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar has melted. Leave to cool slightly.

  4. Weigh the porridge oats, spices, orange zest, sultanas, chopped walnuts and the grated carrots into a large bowl.

  5. Then add the cooled melted butter mixture into the oats and mix until fully combined.

  6. Put the oat mixture into the tin and flatten.

  7. Then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools so don’t be tempted to cook any longer.

  8. Leave to cool in the tin, then put the tin in the fridge to cool completely.

  9. To make the icing put the sieved icing sugar in a small bowl and add the orange blossom water, then gradually add the water until you have a dropping consistency.

  10. Ice the cooled flapjack then leave to set.

  11. Finally remove from the tin and cut into oblongs/ squares.


Equipment Used







Sarah’s extra slice……

Do not bake for more than 20 minutes.


Alternatively use the juice from the orange in the icing instead of water.


This flapjack can be frozen (without the icing) for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.


This is the baking tin I use


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2 comentarios


Invitado
09 abr 2023

Hi there sarah id love to make this can it be done without the nuts please

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Sarah L Samuels
15 abr 2023
Contestando a

Yes you can make without the nuts - just omit them from the ingredients and it won’t effect the bake. Sarah

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