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Carrot cake flapjacks recipe

Carrot cake flapjacks recipe

58 ratings

If you're partial to a flapjack, you'll love this carrot cake-inspired recipe, packed with rolled oats, carrots and walnuts for crunch, then finished with a citrussy cream cheese drizzle. Super-easy for even beginner bakers to make, this teatime treat makes a great on-the-go snack too. See method

  • Makes 10
  • Takes 50 minutes, plus chilling
  • 347 calories / serving
  • Vegetarian


  • 175g unsalted butter, plus extra for greasing
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 150g clear honey, plus extra 1 tsp
  • 1 medium egg, lightly beaten
  • 2 large carrots (about 200g), scrubbed and coarsely grated
  • 250g jumbo rolled oats
  • 75g walnuts, roughly chopped
  • ½ orange, zested and juiced
  • 50g reduced-fat soft cheese

Each serving contains

  • Energy

  • Fat

    21g 31%
  • Saturates

    5g 23%
  • Sugars

    14g 16%
  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 31.1g Protein 5.7g Fibre 3.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease and line a 20cm square cake tin with baking paper, leaving some hanging over the edges.
  2. Melt the butter in a large pan and stir in the spices and honey. Remove from the heat, then add the egg, carrots, oats, walnuts and orange zest. Stir well.
  3. Tip into the tin and use a spatula to press down and smooth the top, then bake for 35-40 mins until golden. Leave to cool to room temperature then transfer to the fridge for 1 hr to chill.
  4. Mix the remaining 1 tsp honey and the soft cheese with a little of the orange juice to thin, as needed. Drizzle over the flapjacks, then cut into rectangles to serve. The flapjacks will keep in an airtight container in the fridge for up to 3 days.

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