Carrot Cake Flapjacks

Carrot Cake Flapjacks

by Rachel de Thample

These have the most heavenly carrot cake-like flavour and texture, making them wildly indulgent as well as deliciously nourishing. The best part is that you don’t need to cook them. Their sweetness comes from dates, which are full of fibre, and honey, which you can omit to further reduce sugars, if needed.

This recipe comes to us from Rachel de Thample's fabulous new book Winter Wellness, full of comforting, nourishing recipes to get you through these dark cold months.

This recipe works perfectly with our granola bundles. Swap out jumbo oats for a variety of flaked grains.

Makes 12 - 18


  • 150g Walnuts, or any nuts or seeds
  • 2 Carrots (total weight 200g)
  • 200g Jumbo Oats
  • 1 Clementine
  • 125g Coconut Oil
  • 125g Pitted Dates
  • 2 tbsp Raw Honey (optional)
  • 3cm thumb of Root Ginger, finely grated
  • 1 tbsp Mixed Spice
  • ¼ tsp Ground Cloves
  • ¼ tsp Ground Cardamom
  • 50g Ground Linseed and/or Hemp Seeds


  1. Preheat the oven to 180°C/170°C fan.
  2. Line a 20cm square tin with greaseproof paper – this will stop the flapjacks sticking to the tin – or use a tin with a removable base.
  3. Roughly chop the nuts. Coarsely grate the carrots. Mix both together with the oats in a large bowl.
  4. In a blender, whizz the whole clementine – skin and all – with the coconut oil, dates, honey, if using, ginger, spices and flaxseed or hemp seeds. Pour the spiced date mixture in with the nuts, carrots and oats and mix.
  5. Pack into the lined tin, pressing down to compact the mix, and bake in the centre of the oven for 30 minutes, or until golden on the top and crispy around the edges. Cut the flapjack into 12–16 rectangular or square bars and store in the refrigerator for up to 1 week.

Rachel de Thample
Rachel de Thample


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