Carrot Cake Fridge Flapjacks

Name: Carrot Cake Fridge Flapjacks
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Makes 12
Ingredients: 170g butter chopped, plus extra for the tin; 200g pitted dates roughly chopped; 250g honey; 2 large carrots coarsely grated; 300g rolled oats; 100g dried cranberries; 150g dried apricots chopped; 70g chopped walnuts; 70g mixed seeds; 2 tsp mixed spice; 2 tsp ground cinnamon; 1 tbsp soft cheese; 2 tbsp icing sugar sieved; 1 small orange zested, plus 1-2 tbsp orange juice

4.75 (8)

⏱ 65 mins 🍽 Makes 12 ✅ Easy 🏷 Snack

These carrot cake-inspired flapjacks are a delicious snack to pack for a picnic or a family walk. They combine grated carrot, rolled oats, dried cranberries, apricots, walnuts and mixed seeds, bound with a sweet mixture of dates, butter and honey. After baking, they are chilled to set firm before being finished with a simple orange and soft cheese icing. The recipe makes 12 bars which keep well in the fridge.

Ingredients

170g butter chopped, plus extra for the tin
200g pitted dates roughly chopped
250g honey
2 large carrots coarsely grated
300g rolled oats
100g dried cranberries
150g dried apricots chopped
70g chopped walnuts
70g mixed seeds
2 tsp mixed spice
2 tsp ground cinnamon
1 tbsp soft cheese
2 tbsp icing sugar sieved
1 small orange zested, plus 1-2 tbsp orange juice

Method

Boil a kettle. Set your oven to 170C/150C fan/gas 3½. Prepare a 20 x 30cm cake tin by buttering it and lining it with baking parchment. Place the chopped dates in a heatproof bowl and pour over 60ml of boiling water. Leave them to soak for 10 mins, then transfer to a food processor and blend until you have a smooth purée.
In a saucepan, gently melt the butter with the honey, stirring to combine. In a large bowl, mix together the grated carrots, rolled oats, cranberries, chopped apricots, walnuts, mixed seeds, mixed spice, cinnamon and a small pinch of salt. Pour the melted butter mixture and the date purée into the dry ingredients and stir until fully combined. Transfer the mixture to your prepared tin, pressing it down into an even layer with a spatula. Bake for 45-50 mins, covering with foil partway through if the top is colouring too fast. Let the flapjack cool completely in the tin, then refrigerate for at least 3 hrs.
To make the icing, whisk the soft cheese, icing sugar, orange zest and 1-2 tbsp orange juice together until smooth. Drizzle this icing over the chilled flapjacks. Slice into 12 bars. Store the bars, covered, in the fridge where they will keep for three days.

Nutrition (per serving)

Calories466 kcal

Fat21 g

Saturates9 g

Carbs59 g

Sugars41 g

Fibre7 g

Protein7 g

Sodium120 mg

Recipe details

Skill levelEasy

CategorySnack