Advertisement

5 Tips to Make Carrot Cake Healthy and Even More Delicious (Page 4)

Boost Fiber with Whole-Wheat Flour

3. Boost Fiber with Whole-Wheat Flour

Typical carrot cake recipes call for all-purpose flour. To give ours a little boost of fiber while still keeping it tender, we use whole-wheat pastry flour in our cake. It has roughly 13 more grams of fiber per cup than white flour does and has a mild, nutty flavor that’s very hard to detect when it gets mixed up with the carrots, pineapple and spices that flavor the cake.

Next: 4. Cut Fat By Using Low-Fat Cream Cheese in the Frosting »


Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner