Going to make a carrot cake for the first time. As I look through available recipes, most call for a generic vegetable oil of some kind. I have to go back all the way back to my beloved James Beard’s American Cooking to reference a recipe for carrot cake that uses butter. Does anyone know why?
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.