These vegan carrot cake flapjack recipe only take about 20 minutes to whip up so these are a perfect quick alternative to two classic desserts. The grated carrot makes the flapjacks so moist, whilst the cinnamon and vanilla adds a warming sweet flavor. The cinnamon drizzle adds a little extra flavor to these!
Carrot Cake Flapjacks [Vegan]
For the flapjacks:
- 3 1/3 cups rolled porridge oats
- 1/2 cup dairy-free butter spread
- 1/4 cup sunflower oil
- 1/2 cup light brown sugar
- 3 tablespoons agave syrup or maple
- 1/2 cup raisins
- 1 carrot finely grated
- 1 1/2 teaspoons vanilla essence
- 1 1/2 teaspoons ground cinnamon
For the drizzle:
- 4 heaped tablespoons icing sugar or more for thickness
- 1 teaspoon non dairy milk
- 1-2 tablespoon water
- 1/2 teaspoon cinnamon
Preheat oven to 350°C and line a 8 x 12-inch baking tray with baking paper (using some oil to stick it down to the tray).
Add the butter spread, sugar, agave syrup, vanilla essence and oil to a medium pan on low/medium heat and stir until the spread melts and sugar dissolves.
Put the oats, grated carrot, cinnamon and raisins in a large bowl and stir to combine.
Add the liquid ingredients from the pan to the dry ingredients and stir with a wooden spoon until the oats are fully covered.
Scoop the mixture onto the pre-lined baking tray and flatten evenly using a metal spoon.
Bake for 25 minutes until golden brown (they should still be soft to touch). If the raisins start to burn cover with foil.
Combine all the ingredients for the drizzle in a bowl using a spoon, add more sugar/water if the mixture is too thin or thick respectively.
Make sure the flapjacks are completely cool before adding the drizzle or else it will just melt. Use a teaspoon to drizzle it over.
ENJOY… with a lovely cuppa!
You could also add some grated orange zest and cornflakes to the flapjack mixture for a bit of citrus flavor and crunchiness. Experiment with different types of dried fruit too- chopped dates would go nicely!