Carrot Cake Flapjacks

These flapjacks are easy and quick to make; with a surprising ingredient, a raw vegetable. 

Healthy flapjacks often contain fruit such as mashed banana or apple puree to bind the oats together. However this great recipe contains a vegetable instead that everyone usually has in their kitchen: carrot. They look and taste really nice and have a great orange colour from the carrot.

They also contain a great carbohydrate (oats), protein (nuts or seeds) as well as the vegetable (grated carrots). They can also be made gluten free or nut free.


  • 120 g oats (can be gluten free oats)
  • 40 g any nuts (or if you want to make it nut free, use sunflower seeds)
  • 60 g raisins or any dried fruit of your choice (its optional either) 
  • 220 g finely grated carrot
  • 1- 2 tablesp maple syrup or other liquid sweetener
  • 1 teasp. vanilla extract
  • 60 ml oil
  • 1 1/2 teasp ground cinnamon


  1. Pre-heat the oven to 180°C (fan)
  2. Grease and line the base of a 20cm square cake tin (I like to use a silicone tin instead).
  3. Blend all the ingredients together using a food processor, high powered blender or a hand stick blender. If using the latter you may need to add a tiny bit of cold water to ensure it all comes together. 
  4. Spoon into your prepared tin and smooth over the surface with a spoon. Bake for 25-30 minutes until firm and slightly browned on top.
  5. Remove from the oven and immediately cut into squares or bars using a sharp knife. Then leave to cool in the tin.   

    Recipe is courtesy of Sneaky Vegbut I adapted it slightly by using just one spice, ground cinnamon instead of cinnamon and mixed spice.