Whole Wheat Flour– 3 cups. Making this recipe with a whole wheat pastry flour instead of regular whole wheat flour will yield a softer bread. This is especially nice if you do not care for the density of whole wheat flour or if you are making muffins.
Optional- Yogurt or Milk tablespoon or needed if you batter seems dry. The moistness of the batter can be affected by how much liquid is in your carrots as well as any alternatives that you may have used in your dry ingredients.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!