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Carrot cake flapjacks


Carrot cake flapjacks

Ingredients 18
Servings 4
Time 25 mins

Ingredients

  • For syrup:
  • 180
    ml
    water
  • 180
    ml
    sugar
  • 5
    ml
    vanilla essence
  • 45
    ml
    carrots - finely grated
  • For the flapjacks:
  • 310
    ml
    self-raising flour
  • 250
    ml
    buttermilk
  • 2
    large eggs
  • 60
    ml
    milk
  • 60
    ml
    brown sugar
  • 30
    ml
    olive oil + extra
  • 5
    ml
    vanilla essence
  • 5
    ml
    ground cinnamon
  • 5
    ml
    ground allspice
  • pinch
    of salt
  • 250
    ml
    carrots - grated
  • 250
    ml
    walnuts - toasted
 

Method

20 mins
 

For the syrup, heat the water and sugar in a small saucepan over medium heat.

 

Stir until the sugar has melted; add the carrots and simmer, 5 mins.

 

For the flapjacks, combine the flour, buttermilk, eggs, milk, brown sugar, olive oil, vanilla, cinnamon, all spice and salt and whisk until smooth.

 

Stir in the carrots.

 

Finely chop the toasted nuts and fold half of it into the flapjack batter.

 

Add a splash of olive oil to a large pan over medium heat.

 

Spoon 2 tablespoons of batter per flapjack into the pan and fry each flapjack until golden, 1-2 mins per side.

 

Drain on kitchen paper.

 

Repeat with the rest.

 

Serve the flapjacks in stacks topped with dollops of crème fraiche.

 

Drizzle with the carrot syrup and scatter some of the remaining nuts on top.

 

TIP: To easily toast any nuts, place the nuts on a baking tray and bake at 180°C until golden, 5-8 mins.

 

TIP: If the syrup thickens on standing, simply reheat it over very low heat with a splash of hot water and whisk until smooth.

 

Read more on: easter  |  carrot cake
 

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2019-09-18 11:25
 
 
 
 
 
 
 
 
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