Carrot cake flapjacks
3
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 20 • Difficulty: Easy
This simple recipe combines carrot cake with flapjacks to give you the best of both worlds!
Ingredients
Low Fat Spread
100 g
Golden Syrup
3 tablespoon(s), level
Porridge oats
225 g
Egg, whole, raw
2 medium, raw
Carrots, raw
2 medium
Sultanas
40 g
Orange
1 zest(s) of 1
Mixed Spice
1.5 teaspoon(s), level
Medium fat soft cheese
50 g
Icing Sugar
20 g
Vanilla Extract
0.25 teaspoon(s), level
Skimmed Milk
3 teaspoon(s)
Instructions
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.
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