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Whisk together flour, baking powder, baking soda, cinnamon, salt, ginger, and nutmeg. Beat butter and sugars with a mixer on medium speed until pale and fluffy. Add eggs, one at a time, beating well after each addition. Beat 3 minutes. Add vanilla, water, and carrots. Beat until well combined, about 2 minutes.
However, the main reason for doing this would probably be flavor, and in carrot cake with the amount of spices and quantity of shredded carrots, you can’t actually tell a difference flavor-wise between butter and oil. And oil actually helps the cake stay moist and tender better than butter does, which is why I recommend it for this cake recipe.
Voted the Best Reply! Carrot cake typically calls for oil rather than butter because in other cakes, a butter cake, for example, the way in which the soft butter and sugar are whipped together creates a nest of tiny pocket of air which help to leaven the cake.
Preheat oven to 350 degrees F. Line three 8-inch pans with parchment paper circles. In a large bowl, beat the granulated sugar, brown sugar, oil, eggs, and vanilla on medium-high speed until combined. Stir in the shredded carrots. Add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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