Carrot and Raisin Flapjacks

I still haven't got round to sowing the carrots seeds in the recycled bath tub in my garden.  My excuse is genuine, the persistent rainfall has marred any progress in the garden.  Plus we need some soil to fill it up.  We also need to purchase some compost and us gardeners know, the stuff ain't cheap, so its been delayed yet again. We do have some sand in the garden courtesy of the landlord that we will be using whenever we get round to sowing the carrot seeds. 

Anyway, I picked up some yellow and orange carrots from the grocers about a week ago, I have to admit as I haven't been cooking much, they were beginning to look a bit on the limp side, hence no photograph of it.  However, if you click on the images below, you will be able to see some yellow amongst the orange flecks in the flapjacks.  

My niece loved these flapjacks, in fact she ate two n one go.  I wasn't quite convinced.  They were okay, but not great.  They lacked something.  I think it needs more spices, to bring it closer to carrot cake flavours.  So next time, I may add a pinch of cinnamon, nutmeg, ginger to it. I may also soak the raisins in some orange juice, to give it a bit more zing too.

Carrot and Raisin Flapjacks
Ingredients
Makes about 10 - 12
120g butter
4 tablespoons runny honey
75g golden caster sugar
240g rolled oats
1 large carrot, grated (or two medium)
Handful of raisins
A good pinch of cinnamon, ginger, nutmeg
Method
Preheat oven to gas mark 6. Line a baking tray with greaseproof paper.  My tray measured 7

½ inch by 11 inch. In a large saucepan, melt the butter, honey and sugar until it all melts. Take of the heat, then stir in the oats, grated carrot, raisins and spices. Using a spatula, carefully turn out into a non-stick baking tray and press down. Place the tray in the oven for 20 – 25 minutes or until the sides are golden. Remove from the oven and slice immediately. Leave them in the tin, when completely cold and remove from the baking tray and slice again.