Photo of Carrot cake flapjacks by WW

Carrot cake flapjacks

Points® value
Total Time
40 min
15 min
25 min
This simple recipe combines carrot cake with flapjacks to give you the best of both worlds!


Low Fat Spread

100 g

Golden Syrup

3 tablespoon(s), level

Porridge oats

225 g

Egg, whole, raw

2 medium, raw, beaten

Carrots, raw

2 medium, peeled and grated


40 g


1 zest(s) of 1, grated

Mixed Spice

1½ teaspoon(s), level

Medium fat soft cheese

50 g

Icing Sugar

20 g

Vanilla Extract

¼ teaspoon(s), level

Skimmed Milk

3 teaspoon(s)


  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Melt the spread in a large pan over a low heat. Brush a little of the melted spread over the base and sides of a 30cm x 20cm swiss roll tin, then line the base with baking paper.
  2. Stir the golden syrup into the melted spread, then add the oats, eggs, carrots, sultanas, orange zest and mixed spice. Stir well until everything is combined.
  3. Put the mixture into the prepared tin and smooth the surface with a spatula. Bake for 25-30 minutes until firm and golden. Cool in the tin for 30 minutes, then remove from the tray to cool completely.
  4. To make the cream cheese glaze, whisk the cheese in a small bowl until fluffy, then whisk in the icing sugar and vanilla extract. Stir in the milk, until the mixture reaches a drizzling consistency, then drizzle it over the flapjacks before cutting into 20 bars.