Monday, April 6, 2009


I made a carrot cake for my grandmother's birthday this weekend and substituted half of the flour for wheat flour and half of the oil for applesauce. It was divine. Next time I will decrease the sugar as well... and maybe try all wheat???? It ended up having two cups of shredded carrots, a cup of crushed pineapple (in it's own juice), a half cup of applesauce and a cup of raisins. And 1 1/2 cups of wheat flour. Not bad. Well, yes, probably still bad, considering the cream cheese and butter frosting.... but better, right?

What are some of your most successful substitutions? What have you done to up the nutritional value of less nutritional foods?


  1. I made a carrot cake using wheat flour and was good.
    My daughter makes whole wheat flour brownies for us every FHE. They are nice and chewy. I guess they are still bad for us, but hey at least it is a tad bit better.
    In some creamy pasta dishes I don't use cream anymore but a little milk thickened with flour. I don't know if that is much better, but it makes the pasta a bit lighter for sure.

  2. All wheat huh? great to hear. I am going to have to try brownies next! Would you mind sending me your recipe???

  3. It's just the recipe in the better homes and gardens cookbook for brownies...but yes I can send it to you.

  4. My general rule is that pretty much anything can take half wheat flour and then anything with some other dominating flavor or texture like oats or shredded carrots, etc. can take all whole wheat without it being too noticeable.


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