Can I substitute oil for butter in carrot cake?

Table of Contents:

1. Can I substitute oil for butter in carrot cake?
2. What is a good substitute for butter in cakes?
3. What is the oil equivalent of butter?
4. What can I use instead of margarine in baking?
5. Can I substitute butter for margarine in a cake recipe?
6. Is butter or margarine better for baking cakes?

Can I substitute oil for butter in carrot cake?

Melted butter can also work as a substitute for vegetable oil when making a carrot cake. Melt the butter until your measuring cup is full of the amount of vegetable oil for which the recipe calls.

What is a good substitute for butter in cakes?

In general, the following foods work best as butter replacements in cakes, muffins, cookies, brownies, and quick breads:

• Applesauce. Applesauce significantly reduces the calorie and fat content of baked goods. ...
• Avocados. ...
• Mashed bananas. ...
• Greek yogurt. ...
• Nut butters. ...
• Pumpkin purée.

What is the oil equivalent of butter?

There is not really a hard and fast rule to the right amount of oil to replace butter, but you can typically use about three-quarters of the amount of butter that is called for in the recipe. For instance, if the recipe calls for 10 tablespoons of butter, you can use about 7 1/2 tablespoons of oil.

What can I use instead of margarine in baking?

For baking or frying, you can swap olive oil, coconut oil, avocado oil, or similar products for margarine. For other food where you would typically use margarine (like toast), look for a vegetable oil or olive oil spread that doesn't include trans fat.

Can I substitute butter for margarine in a cake recipe?

In baking, melted margarine could work in recipes that call for melted butter, but in recipes that call for softened butter, swapping in tub margarine may change the texture; for example, cakes will be less tender, and cookies will generally spread out more and be less crisp.

Is butter or margarine better for baking cakes?

But when you're baking, butter triumphs over margarine every time. For cakes, cookies, and pastries, butter (unsalted, that is) provides richer flavor. ... Margarine, which can contain more water and less fat, may make thin cookies that spread out while baking (and may burn). Butter is also the better choice for frying.