AboutElyse Grau Expertise I can answer any questions about baking. The only thing I'm not too good at is baking pies, nor do I know much about high altitude baking.
Experience I have been baking for over 30 years. One of my hobbies is creating recipes, most of those for baked goods. I made my own wedding cake. Currently I prefer to bake healthier things. I use a lot of whole wheat and other whole grain flours, and prefer to use less sugar or sugar substitutes in my baking. I do a lot with fruit.
Question I have a terrific recipe for carrot cake that I want to change into a carrot bread. Should I just use more flour and less oil?
Answer Patty:
An interesting idea - I've never tried that. I would double the amount of flour and maybe cut down on eggs. Bread batter is usually a little heavier than a cake batter, so I would want to reduce the liquid before the oil, but if your recipe has a lot of oil in it, you might want to reduce that a bit as well. Just keep good records so you know what works and what doesn't.
