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Bakers, please help

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I'm right smack in the middle of making a carrot cake, and I discovered that I only have 1 cup of vegetable oil in the house. The recipe calls for 1 1/2 cups. I know. Fattening.


Anyway, if you had to choose would you


(1) Use a half cut melted butter to make up the difference


(2) Use a half cup of olive oil (medium to mild) to make up the difference


(3) Do something else?

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I don't think the Olive Oil would make that much of a difference, it is onyl a half cup, not really going to change the favor. Butter may work, but I would go for the OO before the butter. Applesauce would work too. The oil is to help keep the cake moist.

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I will tell you after we eat it tonight if any one is interested.


I didn't have apple sauce, but I did have a strawberry fruit spread. So I used about 1/4 cup of the fruit spread and 1/4 cup olive oil, thinking maybe I would split the difference. Of course, risking food poisoning, I just had to taste a bit of batter left in the bowl after the cake was in the oven. It's too sweet. I wasn't thinking about how much sugar the fruit spread would add to the recipe:( We will see.

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