Hi Donna, bread flour will develop a little more gluten, so you won't get quite as tender of a cake. For best results, I would recommend sticking with all-purpose flour. If you do decide to give bread flour a try, you may find you need to add a touch more liquid (or carrots), as bread flour also absorbs more liquid than all-purpose flour and you don't want to end up with a dry cake. The added liquid won't be a lot (about 2 teaspoons extra liquid per each cup of bread flour substituted). 

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