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Crunchy Carrots and Seed Flapjack

Serves 20: Prep time 10 mins: Cook time 15 mins


175g Butter

150g Demerara Sugar

3 tbsp Golden Sugar

2 tbsp Black Treacle

225g Carrots (washed and coarsely grated)

350g Porridge oats

3tbsp Pumpkin & Sunflower seeds


1/ Preheat the oven to 200C, Fan180C, 400F or Gas Mark 6. In a large pan, melt the butter, sugar, syrup and treacle together, stirring until melted and smooth.

2/ Remove from the heat and stir in the carrots, oats and seeds; stir well until thoroughly mixed. Tip into a 30 x 20cm (12x8in) tin and bake in the centre of the oven for 15 mins.

3/ The flapjack is done when it is lightly golden around the edges. Remove the tin from the oven. Whilst still hot make into 20 squares, then leave to cool. When cold, remove from the tin and cut into the squares. Store in an airtight container for up to 4 days.

(Recipe is suitable for freezing. Once cold, wrap in baking parchment and then plastic bags. Freeze for up to 3 months.)

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