All-purpose flour has a 10-12% protein content and is made from a blend of hard and soft wheat flours. It can be bleached or unbleached which are interchangeable.  However, Southern brands of bleached all-purpose flour have a lower protein content (8%) as they are made from a soft winter wheat.  All-purpose flour can vary in its protein content not only by brand but also regionally. The same brand can have different protein contents depending on what area of the country in the United States you are buying it.  Good for making cakes, cookies, breads, and pastries. ~~~~~~~~~~~~~~~~~~~~~~~~ Cake flour has a 6-8% protein content and is made from soft wheat flour. It is chlorinated to further break down the strength of the gluten and is smooth and velvety in texture. Good for making cakes (especially white cakes and biscuits) and cookies where a tender and delicate texture is desired.  ~~~~~~~~~~~~~~~~~~~~~~~~ Pastry flour is similar to cake flour, although it has not been chlorinated,  with an 8-10% protein content and is made from soft wheat flour. It is soft and ivory in color. Can find it in health food stores or through mail order catalogs. To make two cups of pastry flour, combine 1 1/3 cups (185 grams) all-purpose flour with 2/3 cup (90 grams) cake flour. Good for making pastry, pies and cookies. ~~~~~~~~~~~~~~~~~~~~~~~~ Self-Rising flour has 8-9% protein and contains flour plus baking powder and salt. I do not use this type of flour because I prefer to add my own baking powder and salt. Also, if the flour is stored too long the baking powder will lose some of its strength and your baked goods will not rise properly. If you want to make your own add 1 ½ teaspoons (7.5 grams) baking powder and ½ teaspoon (3.5 grams) salt per cup (140 grams) of all-purpose flour. ~~~~~~~~~~~~~~~~~~~~~~~~ Bread flour has a 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives it shape and structure. Comes in white, whole wheat, organic, bleached and unbleached.   Good for making breads and some pastries. Store your flour in a cool dry well-ventilated place for up to six months. To prevent insects you can store flour in the refrigerator or freezer making sure the flour is defrosted before using.

No you won't need 24 carrots for this one, BUT it IS one of the BEST carrot cakes out there! :) ~~~~~~~~~~ 2 Eggs 1 teaspoon Vanilla 6 ounces Veg.Oil 1 teaspoon Salt 1 1/2 teaspoons Baking powder 2 teaspoons Cinnamon 1 cup Sugar 1 1/4 cups All-purpose flour 1 cup Carrots -- grate fine 1 cup Walnuts -- well-chopped Optional but BEST: 1/2 cup Light raisins -- ~~~~~~~~~~~~~~~~~~~~~~~ CREAM CHEESE ICING 6 ounces Cream cheese -- softened 1/4 pound Butter 1 pound Powdered sugar 1 1/2 teaspoons Orange extract 1 teaspoon Spice Island orange peel 1 tablespoon Light corn syrup or pancake -- syrup 1 tablespoon Cornstarch or flour Combine first 8 ingredients with electric mixer on medium-high. Beat 3 minutes scraping down sides of bowl often. Remove beaters. Stir in last 3 ingredients. Grease and flour 9" square pan. Spread batter evenly in pan. Bake at 325~ about 50 minutes. Cool in pan about 30 minutes. ~~~~~~~~~~~~ Frost with Cream Cheese Frosting and sprinkle with additional walnuts ICING-Cream the cream cheese with the butter until light and fluffy, using med-high speed of electric mixer. Add half of the sugar, increasing speed to high. Add extract and peel and beat about 1 minute. Scrape down sides of bowl often. Resume beating adding remaining powdered sugar. Beat smooth. Frost sides and top of cake.