Logo
Allow cookies

Carrot cake fridge flapjacks

Ingredients

  1. Step 1 170g butter, chopped, plus extra for the tin
  2. Step 2 200g pitted dates, roughly chopped
  3. Step 3 250g honey
  4. Step 4 2 large carrots, coarsely grated
  5. Step 5 300g rolled oats
  6. Step 6 100g dried cranberries
  7. Step 7 150g dried apricots, chopped
  8. Step 8 70g chopped walnuts
  9. Step 9 70g mixed seeds
  10. Step 10 2 tsp mixed spice
  11. Step 11 2 tsp ground cinnamon
  12. Step 12 1 tbsp soft cheese
  13. Step 13 2 tbsp icing sugar, sieved
  14. Step 14 1 small orange, zested, plus 1-2 tbsp orange juice
Carrot cake fridge flapjacks
Calories: 466 Carbohydrate: 59 g Protein: 7 g Fat: 21 g
Cook time: 65 minutes Prep time: 15 minutes Total time: 80 minutes Servings: 12

TAGS

Snack Carrot Cake date Flapjack nut Oat Seed Snack Carrot Cake date Flapjack nut Oat Seed Snack Carrot Cake date Flapjack nut Oat Seed

Directions

  1. Step 1 Boil the kettle. Heat the oven to 170C/150C fan/gas 3½, butter a 20 x 30cm cake tin and line with baking parchment. Tip the dates into a heatproof bowl and cover with 60ml boiling water from the kettle. Set aside to rehydrate for 10 mins, then tip into a food processor and blitz until smooth.
  2. Step 2 Melt the butter and honey in a saucepan over a low heat, stirring until smooth. Tip the carrots, oats, cranberries, apricots, chopped walnuts, mixed seeds, mixed spice, cinnamon and a small pinch of salt into a large bowl. Stir the sweetened butter and puréed dates into the dry ingredients until combined, then tip into the prepared tin and press into an even layer using a spatula. Bake for 45-50 mins, covering with foil halfway through if the flapjacks brown too quickly. Cool in the tin. Once completely cool, chill in the fridge for at least 3 hrs.
  3. Step 3 For the icing, whisk all of the ingredients together until smooth. Drizzle the icing over the flapjacks and cut into 12 bars. Will keep, covered in the fridge, for three days.