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Question about carrot cake

post #1 of 14
Thread Starter 
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
post #2 of 14
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
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post #3 of 14
Thread Starter 

Carrot cake query

Thanks, but I suppose I could use butter and make sure it is very well creamed..... qahtan
post #4 of 14
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?
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post #5 of 14
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
post #6 of 14
Thread Starter 

my carrot cake.

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
post #7 of 14
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
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post #8 of 14
Perhaps try melted butter? Just a suggestion.
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post #9 of 14
gahtan,
Did you make the carrot cake?
pan
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post #10 of 14
Thread Starter 

Carrot cake

No, I didn't make it, but my daughter did, she said it was very nice, she used butter...... qahtan
post #11 of 14
....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
post #12 of 14
Jock, congratulations on breaking through the 1000 post mark! :bounce:
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post #13 of 14

Any particular reason it has to be butter?

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? :rolleyes:

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
post #14 of 14
Thank you :roll: :roll: :roll:

Jock
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