bass_toan
Assistant Cook
Hello,
I've recently made carrot cake which tasted excellent but the day after it turned a bit dry and crumbly. I recall someone saying in a previous thread that oil prevents this from happening. I was thinking of changing to oil though my mother like the taste of the butter in the recipe.
So my question is, am I able to use both butter and oil?? and what ratio of them both should I use?
p.s The recipe uses 185g butter if that helps
I've recently made carrot cake which tasted excellent but the day after it turned a bit dry and crumbly. I recall someone saying in a previous thread that oil prevents this from happening. I was thinking of changing to oil though my mother like the taste of the butter in the recipe.
So my question is, am I able to use both butter and oil?? and what ratio of them both should I use?
p.s The recipe uses 185g butter if that helps