Perfect Carrot Cake Oil Amount
Vegetable or Canola Oil
Stays Moist 5+ Days
vs 2 days with butter
Oil vs Butter: The Science
🥗 Why Oil Wins ⭐
✅ Moisture Retention
Oil stays liquid at room temp. Keeps cake tender for 5+ days, even in fridge under cream cheese frosting.
✅ Lighter Texture
Doesn't interfere with rising. Creates fluffy, tender crumb that complements dense carrots.
✅ Easier Mixing
No creaming needed. Mix wet ingredients, add to dry. Simple!
✅ Neutral Flavor
Lets cinnamon, carrots, and spices shine through.
🧈 Butter Problems
❌ Dries Out Fast
Butter solidifies when cold. Cake becomes dry and crumbly after 2 days in fridge.
❌ Denser Texture
Combined with heavy carrots, creates brick-like texture.
❌ Harder to Make
Requires precise creaming. Butter must be exact temperature.
❌ Flavor Competition
Butter flavor can overpower delicate spices.
Professional Baker Insight:
"Carrot cake is one of the few cakes where oil is 100% superior to butter. The moisture retention is critical since the cake is traditionally stored in the fridge due to cream cheese frosting." - King Arthur Baking
Best Oils for Carrot Cake
| Oil Type | Flavor | Moisture | Best For | Rating |
|---|---|---|---|---|
| Vegetable Oil ⭐ | Completely neutral | Excellent | Classic recipe | 5/5 |
| Canola Oil | Neutral | Excellent | Health-conscious | 5/5 |
| Sunflower Oil | Very mild | Very good | Light texture | 4.5/5 |
| Coconut Oil (Refined) | Neutral | Good | Tropical twist | 4/5 |
| Light Olive Oil | Slight fruity | Good | If you like olive oil | 3.5/5 |
| Extra Virgin Olive ❌ | Too strong | Good | Don't use | 1/5 |
Ultra-Moist Carrot Cake Recipe
📝 Cake Ingredients
- Vegetable oil 1 cup (218g)
- Granulated sugar 1.5 cups (300g)
- Eggs 4 large
- Vanilla extract 2 tsp
- All-purpose flour 2 cups (250g)
- Baking soda 2 tsp
- Cinnamon 2 tsp
- Salt 1 tsp
- Grated carrots 3 cups (330g)
- Chopped walnuts (optional) 1 cup (120g)
👨🍳 Instructions
-
1
Preheat oven to 350°F (175°C). Grease two 9-inch round pans.
-
2
Whisk oil, sugar, eggs, vanilla
Beat 2 min until light and frothy
-
3
Whisk flour, baking soda, cinnamon, salt in separate bowl.
-
4
Add dry to wet, stir until just combined.
Don't overmix!
-
5
Fold in carrots and walnuts
Grate carrots fine for best texture
-
6
Divide batter between pans. Bake 30-35 minutes.
-
7
Cool completely before frosting (2 hours minimum).
Cream Cheese Frosting Tip:
Make frosting while cake cools. Needs to be cold for best spreading!
How to Keep Carrot Cake Moist
Refrigerate
Cream cheese frosting requires refrigeration. Oil-based cake stays moist even when cold!
Cover Tightly
Use airtight container or plastic wrap. Prevents drying and absorbing fridge odors.
Freeze
Wrap individual slices. Thaw in fridge overnight. Tastes freshly baked!
Common Questions
Can I use half oil, half applesauce?
Yes! Use 1/2 cup oil + 1/2 cup applesauce. Cuts calories, still moist. Texture slightly denser but still excellent.
How fine should I grate the carrots?
Use fine grater (small holes). Creates smoother texture. Large shreds make cake chunky and can create moisture pockets.
Can I make this as a sheet cake?
Yes! Use 9x13 pan, bake 35-40 minutes. Frost when completely cool. Easier for parties!