Carrot cake flapjacks

Food24
4 servings Prep: 25 mins, Cooking: 20 mins

By Food24 April 05 2019
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Ingredients (16)

For the flapjacks
310 ml flour — self-raising
250 ml LANCEWOOD® Buttermilk
2 eggs — large
60 ml milk
60 ml brown sugar
30 ml olive oil
5 ml Robertson's vanilla essence
5 ml cinnamon — ground
5 ml allspice — ground
salt
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
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Method:

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.



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