Hi:
When I taught cooking, we used this recipe and substituted applesauce
for the oil. Made a nice cake, a little heavier though.
On 6/15/2020 8:05 AM, Pamela Fairchild via Cookinginthedark wrote:
It has its own flavor as does any single oil. By using a mixed vegetable oil
they are trying to prevent any individual oil tastes from breaking through. If
you have an oil that doesn't seem to impart much of its own flavor, go ahead
and use it. It will be a heavy cake no matter what kind of oil used, so when I
try it, which I will soon, I will either use Canola oil or melted butter if I
decide not to stick to the oil itself.
Pamela Fairchild
<[email protected]>
-----Original Message-----
From: Cookinginthedark On Behalf Of Andrew Niven via Cookinginthedark
Sent: Monday, June 15, 2020 1:45 AM
To: [email protected]
Cc: Andrew Niven <[email protected]>
Subject: Re: [CnD] carrot cake
Hi.
what I don't understand, is why not to use canola oil? To me it's good for
cakes as it has very little flavour.
Cheers
Andrew
On 15/06/2020 12:13 pm, Wendy via Cookinginthedark wrote:
This carrot cake recipe is from one of the Joanna Fluke mysteries. Is
the amount of walnuts correct?
2 cups sugar
3 eggs
¾ cup vegetable oil (not canola or olive)
1 tsp. vanilla
¾ cup sour cream/yogurt
2 tsp. baking soda
2 tsp. cinnamon, or ½ tsp. cardamom & 1 1/2 Tsp. cinnamon
20 oz. crushed pineapple & juice
Question:2 cups chopped walnuts
2 ½ cups flour
2 cups packed grated carrots
Wendy
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