Carrot Cake Flapjacks

Following the success of my Sticky Toffee Pudding Biscuits, I decided that the kids and I would attempt to reimagine another classic pudding. This time, the pudding in the spotlight is the carrot cake.

All the kids love carrots in pretty much any form. I ate a lot of raw carrots during my pregnancy with Seb, and as a result a raw carrot is a go-to snack for the kids when we are out and about. It also takes a lot longer to eat a large carrot than a biscuit, it is healthier and less sticky and messy for small paws during a buggy ride or walk. It is a win-win in my book. Although I do look a bit strange carrying around whole carrots in my handbag and distributing them to the kids to delighted shrieks and it must look especially strange when I also decide to partake of the healthy snack! It also leads me to start listing my favourite fictional bunnies in my head (if you are interested the list includes Tweak Bunny, Peter Rabbit and Thumper).

These were easy to make. If you have very young children (between 18 and 36 months) I would suggest you do the bit over the stove for them. My children, in particular Atticus, have always been really fascinated by the stove and any cooking either Simon or I do on it, so I have become accustomed to allowing them to sit on a stool and gently mix the pans while the dinner cooks. It is for that reason I tend to allow my children to help at the stove.


For the flapjack base

  • 150g butter or margarine
  • 50g brown sugar
  • 140g golden syrup
  • 250g oats
  • 40g sesame seeds

For the carrot cake topping

  • 225g lighter condensed milk
  • 1 large egg
  • 2tbsp orange juice
  • 1tbsp plain flour
  • 100g grated carrot (I let the kids help me with this)
  • 25g ground walnuts (we put these into the food processor)
  • 40g raisins
  • 20g desiccated coconut
  • 1/4-1/2tsp cinnamon (amount dependent on how cinnamony you like things)

Orange drizzle (optional)

  • For me this was an afterthought. They are yummy without any icing, but they do look a bit plain so if you would like to drizzle some on top mix 25g icing sugar and a couple tbsp of orange juice. If you want it thicker add more icing sugar and more orange juice if you want a thinner icing. I like to use quite thick icing so it can be seen.

Although I have not tried it, I believe this recipe could be easily adapted to make it gluten free by substituting the oats and flour for the gluten free equivalent.


  1. Preheat the oven to 160ºc and grease and line a 20cm square cake tin.
  2. Put the butter, brown sugar and golden syrup into a saucepan and melt to combine on the stove. When it has fully melted, add the oats and sesame seeds and mix well.
  3. Place the flapjack mixture into the tin and place in the oven for 10 minutes.
  4. While the flapjack is cooking make the carrot cake topping. Put the condensed milk, orange juice, plain flour and egg into a bowl and mix well. Add the grated carrot, raisins, ground walnuts, desiccated coconut and cinnamon and mix again.
  5. Once the flapjack has cooked for 10 minutes remove from the oven and pour the carrot cake topping over it. Return to the oven and cook for 25-30 minutes or until the topping is set.
  6. Remove from the oven and let cool in the tin for 10 minutes. Remove from the tin and add the orange drizzle if you want it. Cut into squares.

I hope you enjoy the recipe. I could eat a whole tray if given half the chance, but luckily with the kids around I don’t get that chance!

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