One Simple Swap Can Take Your Carrot Cake To The Next Level
By HALDAN KIRSCH
The next time you’re eager to bite into a scrumptious carrot cake you should try this simple trick that will take it to the next level. Swapping out your all-purpose flour for whole wheat pastry flour is a simple way to add more fiber and nutrients to your carrot cake recipe.
A whole wheat pastry flour still uses the whole grain in milling, but the grain is coming from a softer variety of wheat with a lower protein content. This way you can pack in that extra flavor and nutrition without missing out on texture.
So, the next time you try out a carrot cake, use whole wheat pastry flour, add some fruit, and top it all off with some walnuts. They're all nutritious ways to pack even more nutrition and flavor into this sweet, crowd-pleasing dessert.