Vegan Carrot Cake Flapjacks With Dairy-Free Cinnamon Frosting

I was feeling experimental in the kitchen last week and decided to combine my two favourite bakes into one. The result? Chewy, sweet, oaty goodness! This vegan carrot cake flapjack recipe is worth trying out – you won’t be disappointed!

Since transitioning to veganism I have been on a mission to try and recreate my favourite desserts in a dairy-free way and these turned out amazingly (even if I do say so myself!). My family couldn’t believe these were vegan and finished off the entire tray including the crumbs!

The grated carrot makes the flapjacks so moist whilst the cinnamon and vanilla adds a warm and sweet flavour. The cinnamon drizzle adds a little extra flavour to these so I would recommend doing this step!

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This vegan recipe only takes about 20 minutes to whip up, making it the perfect quick alternative to two classic desserts.

Vegan Carrot Cake Flapjacks With Dairy-Free Cinnamon Frosting

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Vegan Carrot Cake Flapjacks With Dairy-Free Cinnamon Frosting


  • For the flapjacks
  • 300 g rolled porridge oats
  • 100 g dairy-free spread
  • 50 ml sunflower oil
  • 100 g light brown sugar
  • 3 tbsp agave syrup or maple
  • 80 g raisins
  • 1 carrot finely grated
  • 1.5 tsp vanilla essence
  • 1.5 tsp ground cinnamon
  • For the drizzle
  • 4 heaped tbsp icing sugar or more for thickness
  • 1 tsp non dairy milk
  • 1-2 tbsp water
  • 1/2 tsp cinnamon


  1. Preheat oven to 180 C and line a 30 x 20cm baking tray with baking paper (using some oil to stick it down to the tray)
  2. Add the 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.
  3. Put the oats, grated carrot, cinnamon, and raisins in a large bowl and stir to combine
  4. Add the liquid ingredients from the pan to the dry ingredients and stir with a wooden spoon until the oats are fully covered.
  5. Scoop the mixture onto the pre-lined baking tray and flatten evenly using a metal spoon.
  6. Bake for 25 mins until golden brown (they should still be soft to touch). If the raisins start to burn cover with foil.
  7. 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.
  8. Make sure the flapjacks are completely cool before adding the drizzle or else it will just melt. I used a teaspoon to drizzle it over.
  9. ENJOY… with a lovely cuppa!


Next time I make this I'll add some grated orange zest and cornflakes to the flapjack mixture for a bit of citrus flavour and crunchiness. I might even experiment with different types of dried fruit too- I reckon chopped dates would go nicely!

For more carrot cake-inspired recipes, try these energy balls that are healthy enough to eat every day. Made with carrots, Medjool dates, flax seed, walnuts, and almond butter, chowing down on a few of these will get you through that mid-morning slump and offer you omega-3s, fiber, protein, and vitamin A, to name a few.

Sweet tooth still not satisfied? Dig into some vegan toffee and pecan cake that is not only decadent but super easy to make. It’s soft, light, tender, and brings a sweet toffee flavor thanks to the coconut sugar and molasses.

If you’re more of a brownie kinda person, this recipe could be for you. Peanut butter mixed with powdered sugar and vegan chocolate will have you dreaming about this brownie dessert dish for days. Pureed black beans are used instead of oil and eggs, offering a slightly healthier and cruelty-free edge that still brings that beloved fudge texture. If you’re allergic to nuts, you can still make this recipe. Just trade the peanut butter for sunflower butter.

If you’re not into cakes or brownies (suspicious, but okay), get creative in the kitchen with this plant-based cookie recipe. These healthy chocolate and hazelnut Nutella cookies are so good you’ll want to make them every day.

This recipe was republished with permission from Basil and Vogue.

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