So far I have tired four different carrot cakes recipes, everything ended up too oily (The oil drips from the cake when pressed). I was wondering and found all of these recipes calls for "whisking sugar with oil until the sugar dissolves" as the very first step. I am sure, I am missing some basics here, since I don't know what is the consistency needed.
Can anyone shed light on what happens when you whisk sugar with oil? Like creaming sugar and butter to incorporate air into the mixture. What is the concept behind it? How the consistency should look?
I am using 135g white caster sugar and 100ml sunflower oil, if this information is of any help.