Carrot cake flapjacks

4 servings Prep: 25 mins, Cooking: 20 mins
Rate this recipe

By Food24 April 05 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (16)

For the flapjacks
310 ml self-raising flour — self-raisin
250 ml Buttermilk
2 large eggs
60 ml milk
60 ml brown sugar
30 ml olive oil
5 ml Vanilla essence
5 ml cinnamon
5 ml allspice
250 ml carrots — peeled, grated
250 ml walnuts — toasted
For the syrup
180 ml cold water
180 ml white sugar
5 ml vanilla extract
45 ml carrots — finely grated
Tap for ingredients
Tap for ingredients


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.


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


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

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.