I am getting ready to make a carrot cake - I am thinking of making it with the following modifications:
half whole wheat and half AP flour
agave nectar instead of sugar
applesauce instead or oil (or a mixture of both?)
Any experiences/warnings/suggestions about approaching a carrot cake this way? I have never tried to sub applesauce for oil, although I undersand it works well. The agave people say that it is great in baking because it encourages moistness, so that might offset the lack of oil? Is using ww flour going to make an already dense cake too heavy?
Thanks for any and all comments!
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