5 Tips to Make Carrot Cake Healthy and Even More Delicious
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.
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