Nancy, since the recipe calls for whole wheat flour, that shouldn't be the issue. However, if you're not using King Arthur flour, the brand you're using might be a different grind, and perhaps is absorbing the liquid differently. Also, your carrots/apple might have been a bit drier? Next time, if the same thing happens and you're using the same flour, try adding a bit of orange juice or cranberry juice or water or even milk, until the texture is more what you think it should be. Good luck - PJH

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