I was feeling experimental in the kitchen last week and decided to combine my two favourite bakes into one- the result? Chewy, sweet, oaty goodness! This vegan carrot cake flapjack recipe is worth trying out-you won’t be disappointed!
CARROT CAKE + FLAPJACKS = MATCH MADE IN HEAVEN
Since transitioning to Veganism I have been on a mission to try and recreate my favourite desserts in a dairy free way and these turned out amazingly (even if I do say so myself!). My family couldn’t believe these were vegan and finished off the entire tray including the crumbs!
If you don’t fancy making vegan ones, you can follow this link for my raspberry and white chocolate flapjack recipe.
The grated carrot makes the flapjacks so moist, whilst the cinnamon and vanilla adds a warming sweet flavour. The cinnamon drizzle adds a little extra flavour to these so I would recommend doing this step!
Vegan Carrot Cake Flapjack Recipe
These vegan carrot cake flapjack recipe only take about 20 minutes to whip up so these are a perfect quick alternative to two classic desserts.
The grated carrot makes the flapjacks so moist, whilst the cinnamon and vanilla adds a warming sweet flavour. The cinnamon drizzle adds a little extra flavour to these so I would recommend doing this step!
Course Dessert
Cuisine Vegan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Ingredients
For the flapjacks
- 300 g rolled porridge oats
- 100 g dairy-free spread I use Pure soya
- 50 ml sunflower oil
- 100 g light brown sugar
- 3 tbsp agave syrup or maple
- 80 g raisins
- 1 carrot finely grated
- 1.5 tsp vanilla essence
- 1.5 tsp ground cinnamon
For the drizzle
- 4 heaped tbsp icing sugar or more for thickness
- 1 tsp non dairy milk
- 1-2 tbsp water
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 180 C and line a 30 x 20cm baking tray with baking paper (using some oil to stick it down to the tray)
- Add the spread, sugar, agave syrup, vanilla essence and oil to a medium pan on low/medium heat and stir until the spread melts and sugar dissolves.
- Put the oats, grated carrot, cinnamon and raisins in a large bowl and stir to combine
- Add the liquid ingredients from the pan to the dry ingredients and stir with a wooden spoon until the oats are fully covered
- Scoop the mixture onto the prelined baking tray and flatten evenly using a metal spoon.
- Bake for 25 mins until golden brown (they should still be soft to touch). If the raisins start to burn cover with foil.
- Combine all the ingredients for the drizzle in a bowl using a spoon, add more sugar/water if the mixture is too thin or thick respectively.
- Make sure the flapjacks are completely cool before adding the drizzle or else it will just melt. I used a teaspoon to drizzle it over.
- -ENJOY… with a lovely cuppa!
Recipe Notes
Next time I make this I’ll add some grated orange zest and cornflakes to the flapjack mixture for a bit of citrus flavour and crunchiness. I might even experiment with different types of dried fruit too- I reckon chopped dates would go nicely!
Let me know if you try out these vegan carrot cake flapjacks in the comments below!
