Is there something i can replace some of the oil with in a carrot cake?
cakes need to have a ratio of ingredients to make the cake and each of them has a task. ie Egg Is the binding agent for bringing the ingredients together, stop the cake from falling apart Gives the cake moisture Create substructure providing a lighter crumb by being a levening agent in everything from your humble butter cake to souffle’s Fat (oil and butter etc ) Gives flavour Creates a fine texture by reducing the gluten strands formed hence the old name for butter shortening. Flour Absorbs the moisture and binds with the egg and fats to create a finer crumb and the bullk of the cake etc etc If you add this applesauce as previous suggested you will end up with a much heavier cake with soft chewy texture. If you dont like the amount of fat in the recipe try a differnt one.