Never Swap Butter For Oil When Making A Carrot Cake. Here's Why

When it comes to baking, we all know that butter is usually better. It gives sweets more complexity, depth, and richness. But there are a few important exceptions to this rule, and carrot cake is definitely one of them. If you have ever been tempted to swap butter for oil in your carrot cake recipe, thinking that it will elevate your cake to higher flavor heights, don't.

The number one reason oil is preferable to butter for carrot cake is that it keeps moisture locked into cake, and a good carrot cake is always moist. Oil also results in a denser texture, which again, is what you are aiming for with carrot cake. Oil in lieu of butter is important when you want the subtler aspects of your dessert to shine. Carrot cake is like a big, beautiful orchestra that you don't want being overtaken by one loud instrument. A good carrot cake will have layers of texture and flavor, most notably because of the shredded carrots and the different spices involved. These specific spices serve as a way to enhance the organic sweetness found in the carrots, by the way, because when carrot cake was invented, sugar wasn't as readily available as it is today. 

In terms of keeping optimal moisture levels in your carrot cake, all oils are actually created equal. Whatever oil you choose will have 100% fat, in comparison to butter, which is around 80% fat and 20% water. The type of oil does matter, however, when it comes to how you want your cake to taste. 

The best oils for carrot cakes are neutral vegetable oils. This is again because of the complex flavors that you want to come through in every bite. Carrot cake calls for strong, warming spices such as nutmeg, ginger, cinnamon, and clove. A vegetable oil like canola oil or sunflower seed oil work well to help lift the taste of these spices rather than weigh them down. An added bonus is that these kinds of oils are cost-effective and usually something most people already have tucked away in the pantry.