This is the original recipe for my carrot and lemon cake loaf but my friend Kyra gave me her simple all in one method to make this dence filling tray bake! I have to say hers beats mine any day!
Makes 18 squares
6 wheat biscuits. (Weetabix)
7 medium eggs.
Grated zest of 1 lemon and 1 orange.
2 tbsp of mixed spice.
1.5 tsp of baking powder.
2 large grated carrots.
1 tsp of vanilla extract.
2 tubs of lemon greek style yogurt (aldi or mullerlight brand) Quark, fromage frais or Plain greek sytle yogurt can also be used.
75g of granualated sweetener.
1/4 tsp of lemon extract.
75g of sultanas.
Preheat your oven to 200c and line a sheet pan or swiss roll tin and spray with frylight.
In a large bowl crumble up the the wheat biscuits and add the yogurt, leaving out the sultanas and baking powder, add the grated carrot, whole egg, mixed spice, lemon and orange zest, vanilla extract, sweetener and mixed well.
I then fold the sieved baking power into the mix and add the sultanas.
Add the mixture to the lined tin and baked for 4o/50 minutes at 180c until golden brown. Cut into 18 pieces and enjoy 6 as your Healthy Extra.