carrot cake

[Denise S.]

I want to bake a carrot cake, but the only wholemeal flour I have in my cupboard is Hovis wholemeal BREAD flour. I don't suppose I could use this - could I? Perhaps someone could help me and perhaps suggest what I could add to the flour to use it - perhaps half of this and half of S.R.flour. Many thanks in advance.

[BBWCHATT]

Denise - do you think it may have too much gluten in it for a cake? Maybe this website will help:

http://www.fabflour.co.uk/home.asp

The choice of flours for home cooking and baking:

Plain Flour - also known as all-purpose. Use for shortcrust pastry, sauces and gravies where a raising agent is not required.

Self-raising - Flour to which a raising agent has been evenly mixed. Use for cakes, scones and puddings.

Soft Flour - a soft white flour which has been milled very finely to give sponges, cake and scones a higher rise and finer texture.

Strong Flour - a flour with a high protein content providing a high volume and open texture. Ideal for bread and all types of yeast cookery, Yorkshire puddings and puff pastry

Wholemeal � 100% extraction, made from the wholewheat grain with nothing added or taken away.

Brown � usually contains about 85% of the original grain. Some bran and germ have been removed.

White � usually 75% of the wheatgrain. Most of the bran and wheatgerm have been removed before milling.

Wheatgerm � white or brown flour with at least 10% added wheatgerm.

Malted wheatgrain � brown or wholemeal flour with added malted grains.

Stoneground � wholemeal flour ground in traditional way, between 2 stones.