Why are apple and carrot cakes made with oil not butter?

It's not true that apple and carrot cakes are always made with oil instead of butter. Many traditional recipes for these cakes use butter or a mixture of butter and oil, while some modern recipes may call for oil as a healthier option.

Here are a few reasons why oil might be used in apple and carrot cakes:

1. Moistness: Oil can help create a moist texture in cakes because it doesn't solidify in the same way that butter does. This is especially beneficial in cakes that are made with whole wheat flour or grated vegetables like apples or carrots, which can sometimes lead to a drier texture.

2. Flavor: The mild flavor of oil allows the natural flavors of the apples or carrots to shine through, without overpowering them like butter can.

3. Health benefits: Oil can be a healthier alternative to butter in cakes, as it is lower in saturated fat and cholesterol. This is particularly relevant for individuals who are looking for ways to reduce their intake of unhealthy fats.

4. Emulsification: Oil helps to emulsify the ingredients in a cake batter, which is important for achieving a consistent and smooth texture. This is especially important in cakes that are made with liquids, such as fruit juices or purees, as it helps to bind the ingredients together and prevent the cake from curdling.

However, it's worth noting that there are many delicious apple and carrot cake recipes that are made with butter, and the choice between oil and butter often comes down to personal preference and the desired texture and flavor profile of the cake.