CARROT CAKE FRIDGE FLAPJACKS

Carrot cake fridge flapjacks image

Pack up a picnic box with these carrot cake flapjacks to eat on the go. Full of nuts, seeds and dried fruit, they're great to take on a big family walk

Provided by Good Food team

Categories Snack

Time 1h5m

Yield Makes 12

Number Of Ingredients 14

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Ingredients

170g butter, chopped, plus extra for the tin
200g pitted dates, roughly chopped
250g honey
2 large carrots, coarsely grated
300g rolled oats
100g dried cranberries
150g dried apricots, chopped
70g chopped walnuts
70g mixed seeds
2 tsp mixed spice
2 tsp ground cinnamon
1 tbsp soft cheese
2 tbsp icing sugar, sieved
1 small orange, zested, plus 1-2 tbsp orange juice

Steps:

Boil the kettle. Heat the oven to 170C/150C fan/gas 3½, butter a 20 x 30cm cake tin and line with baking parchment. Tip the dates into a heatproof bowl and cover with 60ml boiling water from the kettle. Set aside to rehydrate for 10 mins, then tip into a food processor and blitz until smooth.
Melt the butter and honey in a saucepan over a low heat, stirring until smooth. Tip the carrots, oats, cranberries, apricots, chopped walnuts, mixed seeds, mixed spice, cinnamon and a small pinch of salt into a large bowl. Stir the sweetened butter and puréed dates into the dry ingredients until combined, then tip into the prepared tin and press into an even layer using a spatula. Bake for 45-50 mins, covering with foil halfway through if the flapjacks brown too quickly. Cool in the tin. Once completely cool, chill in the fridge for at least 3 hrs.
For the icing, whisk all of the ingredients together until smooth. Drizzle the icing over the flapjacks and cut into 12 bars. Will keep, covered in the fridge, for three days.

Nutrition Facts : Calories 466 calories, Fat 21 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 41 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium