Carrots are a staple of many recipes. They can be part of salads, soups, and even desserts! Have you ever wondered: “Why do carrots turn green in carrot cake?”
The short answer is that when carrots turn green in the batter, it is because there is too much baking soda.
Keep reading if you want to learn:
- Why Do Carrots Turn Green In Carrot Cake?
- What Should You Do if Your Carrot Cake Turns Green?
- Some Benefits Of Eating A Carrot Cake
- How To Make A Carrot Cake?
Why Do Carrots Turn Green In Carrot Cake?
Most people enjoy carrot cake on even a somewhat regular basis. But have you ever sliced into one and noticed something was wrong? The carrots, normally orange in color, turn green when they are fresh.
You might be confused about this phenomenon but don’t worry – it’s actually totally normal.
Carrots are a common ingredient in carrot cake but the truth is, they turn green when you bake them. The reason for this phenomenon has to do with the carotenoids found in carrots. Carrot pigment absorbs colors and changes depending on pH levels of their environment which means that whether or not something acidic like baking soda is introduced will change how it looks!
The reason why carrot cake often turns out green is due to the baking soda. Baking Soda adds a nice crunchy texture and promotes an even rise in your cakes, but it also changes the color of carrots into vibrant shades like lime or grapefruit!
The culprit that causes this effect is when baking soda interacts with carotenoids present in carrots, causing them to turn colors such as yellowish-green, lime, or grapefruit.
If you make a carrot cake and the carrots turn green with a recipe that you have implemented many times before, it is likely due to uneven baking soda distribution.
You should know that there are different kinds of baking soda. If your recipe is off in terms of the amount, it’ll make the carrots turn green! It’s as simple as cutting some out (a quarter-teaspoon or so) when you bake for next time.
What Should You Do if Your Carrot Cake Turns Green?
The first thing is not to panic, the cake will taste just fine.
If you don’t want to serve it because of the way that it looks, then experiment with a few things next time when making one or if you’re starting over.
Double-check the baking soda
As with any recipe, it’s important to use the correct amount of baking soda that your cake requires. Too little won’t discolor your carrot cake but could cause problems with its texture and taste! Make sure that all ingredients are distributed evenly in order to get a great end result every time!
Blanche your carrots first
Blanching carrots before baking them in a cake batter will cook the carrots without over-cooking or altering their flavor. They’ll be tender, sweet, and delicious with no aftertaste!
Reduce or eliminate oxidation
If you’ve ruled out baking soda as the culprit, it could be an alkaline reaction to your pan. If this is the case, simply remove your carrot cake from a hot oven within ten minutes and place it in a cooling rack for best results!
’tis not unheard of that aluminum or stainless steel can cause oxidation on vegetables including carrots which may lead to greening.
Shred your own carrots
Shredding your carrots yourself is the best way to avoid them oxidizing and turning color. The enzyme that causes this process starts as soon as you peel off their skin, so even if it happens slowly with advancements of food packaging nowadays, there’s always a chance for oxidation to occur!
Some Benefits Of Eating A Carrot Cake
The carrot is a root vegetable often claimed to be the perfect health food.
It’s crunchy, tasty, and a great source of beta carotene! Carrots are also high in fiber, vitamin K1, potassium, and antioxidants.
They’re some weight-loss-friendly foods and have been linked to lower cholesterol levels and improved eye health. What’s more, their carotene antioxidants have been linked to a reduced risk of cancer.
This is a great dessert option for all those who want to have something that tastes sweet but good. Carrot cakes contain healthy ingredients like spices and nuts, which are perfect for maintaining your health in the best way possible. The moistness from carrots can also help with digestion so you’ll feel more energized afterward instead of feeling bloated or heavy due to the sugar content found in most desserts these days! You won’t regret making this one today.
How To Make A Carrot Cake?
- 6 cups grated carrots
- 1 cup brown sugar
- 1 cup raisins
- 4 eggs
- 1 ½ cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup crushed pineapple, drained
- 3 cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 1 cup chopped walnuts
Step 1: In a medium bowl, take the grated carrots and brown sugar. Set aside for 60 minutes then stir in raisins if you would like to add some of those too!
Step 2: To start off the process of making these delicious cakes, preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pan before pouring in some all-purpose vegan chocolate cake mix with water according to package directions.
Step 3: In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil, and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt, and cinnamon, stir into the wet mixture until absorbed. Finally, stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
Step 4: Bake for 45 to 50 minutes in the preheated oven, until cake tests were done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting and enjoy.
What is the green stuff in my carrot cake?
The green flecks are carrots but the color has been changed by the bicarbonate of soda (baking soda) in the mixture. … In the case of carrots, they can change from orange to green if they are in a cake batter that is too alkaline and the alkaline in the ingredients comes from the bicarbonate of soda.
Is it OK to eat green carrots?
This may come as a surprise, but those lanky Bugs Bunny-like green tops on your carrots are edible, and not only are they edible, but they are super delicious and loaded with nutrients!
Now, we all know the answer. When carrots turn green in the batter, it is because there is too much baking soda.
I would love to hear more about your other opinions!
I am Paula D. Gonzales. As a Product Designer, I have worked with companies like AMC Culinary Cookware, counting over 6 years of professional experience in the cookwares field.
In this blog, I will review various cookware products such as cookware benefits, non-stick safety, healthy cookware, taste, durability, PFOA free, and induction cookware. My goal is to build a rigorous evaluation of various cookware products so that you and I can better understand the differences in the products and their relative benefits.