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See also: Carrot Cake Recipes
Could you tell me why my carrots take on a greenish color when I make carrot cake? Is there anything I can do to prep the carrots before I bake a cake so they won't turn green?
A few things can cause the compounds (phytochemicals) that give fruits and vegetables their color to change.
(By the way, it is perfectly safe to eat the green carrot cake.)
1) Be sure not to use aluminum, copper or iron utensils. They are reactive - they can react with the phytochemicals in fruits & vegetables and cause a color change.
Use ceramic, glass, plastic, or stainless steel for mixing and cooking the carrot cake.
2) I am not sure of the science behind it, but be sure to peel the carrots*. Many people say they have solved the 'green' carrot cake problem by peeling their carrots. (Don't use packaged pre-shredded carrots - they are usually not peeled).
* (could be the outside layer of the carrots are more pH sensitive - see #3 next)
3) Color change can happen if the baking soda isn't evenly mixed in the batter, or if it contains too much baking soda. The color compounds in carrots are pH sensitive.
Be sure the baking soda is thoroughly mixed in the batter before adding the carrots. If it still happens, try decreasing the amount of the baking soda by 1/4 tsp.
Chef James, FoodReference.com
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