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Carrot Cake Oat Bars

Easy oat bars with the spicy flavour of carrot cake, made in a fraction of the time.

Course Dessert, Snack, Cake
Cuisine Vegetarian
Keyword oats, flapjacks
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 bars or 9 squares
Author Moorlands Eater

Ingredients

  • 180 g butter plus extra for greasing baking tin
  • 1 tbsp honey
  • 100 g rolled or porridge oats
  • 100 g sultanas
  • 2 medium carrots, peeled shredded with a julienne peeler or grated
  • 60 g self raising flour
  • 60 g desiccated coconut
  • 50 g sugar
  • 50 g pecan nuts roughly chopped
  • 3 tsp mixed spice or replace some/all with cinnamon
  • 1 orange (zest only)

Instructions

  1. Preheat the oven to 180C/160C Fan /Gas 4.

    Butter or line a baking tin measuring 20cm square or similar.

  2. Gently melt the butter and honey together in a large saucepan.

  3. Take the saucepan off the heat and stir in all of the remaining ingredients until well combined.

  4. Press into the base of the baking tin and bake for 15-20 minutes until lightly risen and browned.

  5. Cut into squares or bars while still hot, wriggling the knife a little to separate. Leave to cool.

  6. Carefully remove from the tin when cold. Store in an airtight container or freeze.

For the orange drizzle (optional)

  1. Add the zest of an orange to 1 tbsp of icing sugar. Add enough juice from the orange to make a thin, pourable drizzle. Drizzle over the Carrot Cake Oat Bars when they are completely cold.