Carrot Cake Muesli Bars
An Original Recipe by Not Quite Nigella
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2 cups rolled oats
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1 cup plain all purpose flour
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1 cup brown sugar
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1/2 cup moist shredded coconut
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1/2 cup pecans or walnuts, chopped
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1 cup sultanas or other dried fruit (I'd avoid the fruit mixes with peel though as that detracts from the carrot cake taste)
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1 cup carrot, grated
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2 teaspoons cinnamon
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2 teaspoons nutmeg
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1/2 teaspoon bi carbonate of soda
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1 cup vegetable oil
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3 eggs
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1/2 cup crushed pineapple, drained very well
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A little honey to glaze on top
Step 1 - Line a lamington pan (20x30cms or 8x12 inch) with baking parchment. Preheat oven to 175C/347F. In a large bow, mix the oats, flour, brown sugar, coconut, nuts, sultanas, dried fruit, carrot, cinnamon, nutmeg and bi carb.
Step 2 - In a jug, whisk the eggs and then add the oil and whisk to emulsify. Add the egg and oil mix to the bowl of flour and other items and mix and then add the crushed pineapple. Spread out onto prepared tray and smooth the top and bake for 30 minutes. Remove from oven and allow to cool before slicing. Brush with honey to give a bit of a glaze if desired.