Question about carrot cake

[qahtan]

This is the recipe I have a question on, can I change the oil for butter.

Cake
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1/2 cup chopped pecans (about 1/2 ounce)
1/2 cup raisins

Why do all carrot cakes have oil instead of butter. qahtan

[panini]

gahtan,
Most of the formulas will call for oil because the proceedure will have you make a mayonaise like medium for your dry to be added.
pan

[qahtan]

Thanks, but I suppose I could use butter and make sure it is very well creamed..... qahtan

[panini]

I'm thinking it may work but you will change the chemistry and may change the crumb. Maybe clarified butter, but I still don't see the mayo being made without the oil.
Have you made mayo before?

[aguynamedrobert]

Here's a tip I learned from Culinary school....try adding drained crushed(blended) pineapple to your carrotcake recipe...the best ever!

Robert
www.chocolateguild.com

[qahtan]

I did make mayo some years ago and maybe I have peasant taste :-) but I prefer shop stuff I found home made too oily. I think I will try the cake with butter and see what it's like...... Thanks for your help. qahtan

[panini]

I would love to hear the results and maybe some testing. Like shelf life, etc.
I would also use the clarified to eliminate the h2o. Usually the formula will accomodate the late water addition with the carrots.
pan
I'm also curious about the method

[rat]

Perhaps try melted butter? Just a suggestion.

[panini]

gahtan,
Did you make the carrot cake?
pan

[qahtan]

No, I didn't make it, but my daughter did, she said it was very nice, she used butter...... qahtan

[Jock]

Originally Posted by rat

Perhaps try melted butter?

....and then use that to make the mayo instead of the oil. I've never made a carrot cake so I really don't know what I am talking about.

Jock

[Mezzaluna]

Jock, congratulations on breaking through the 1000 post mark!

[AprilB]

I know that when my Aunt would make choc chip cookies there is a decided difference between butter and shortening. Butter was softer, shortening was crispier. Oil was just...well, we won't go there...

Is it a different consistency experiment or for flavor or both? Or did you run out of oil?

What about clarified butter?

I've got a recipe for a sponge type carrot roll that doesn't have any oil or butter at all. (strange, and I haven't tried it yet)

So what did the butter version turn out like?

April

[Jock]

Originally Posted by Mezzaluna

Jock, congratulations on breaking through the 1000 post mark!

Thank you

Jock