Sub pastry flour for cake flour?
Apologies if this has already been asked. Can I use whole wheat pastry flour in place of cake flour in a scratch carrot cake recipe? Thank you!!
Hi eenie1 -- look right below this post for a list of previous discussions on this topic.
In general, I'd say wheat flour makes baked goods denser.
I use 2 tablespoons of cornstarch to 1 cup minus 2 tablespoons of all-purpose to substitute for cake flour.
I don't see why you couldn't do that with whole wheat flour too. Of course, what you bake won't be as light but that's the choice you make with whole wheat. Will you use white whole wheat flour? That will get your closer to the flavor of cake flour without compromising nutrition. White whole wheat flour is a GREAT product!
I've never used whole wheat pastry flour but that may be what it is. The King Arthur bakers would be good people to ask if you don't get an answer here. No one knows more about flour or is more available to help.
Rather than substitute whole wheat pastry flour for the cake flour which will make your cake too dense and heavy, use all-purpose flour instead. Since one doesn't want a fine crumb in carrot cake, cake flour is not necessary.
I've only ever made carrot cake with whole wheat pastry flour. It's always worked fine for me.