This way, you can narrow down what is different and what changes eventually lead to the color change. If the carrots look orange in color as they should, you can feel confident knowing that there was too much baking soda involved in the first place.
When the amount of baking soda is correct, you may not be mixing it evenly enough. Give it a good, thorough mix to ensure that it distributes evenly throughout the mixture. This could also resolve the greenish hue in your carrot cake. Should you come to the point that neither of these things get rid of the greenish hue in your carrot cake, there is one more thing to try. The first is to change your mixing bowl if you are using a metal mixing bowl.
Continued exposure and contact with these metal bowls can lead to oxidation, which causes that green color. In addition to changing up the mixing bowl, try to line your baking sheet with parchment paper.
Ultimately, you are trying to minimize the amount of contact that your cake has with these metals that can oxidize. One of these three things should resolve the issue with green in your carrot cake. One of these things will result in those orange carrots that we all know and love in our carrot cake. Do You Have to Peel Eggplant? Why Do Carrots Split? Is this possible? Any possible health ramifications? Send an e-mail to the World Carrot Museum. Come to think of it, what's the pot made of? Could there be copper that's oxidizing?
I was going to ask whether the pot was copper as well Was anything else in the carrots? If that's the case, you could just mix it in a glass bowl and line your pan with parchment. Carrots naturally turn green if even left out, especially uncooked shreds. OR Make sure to peel all of your carrots before shredding them and you won't have bits of green in your cake!
Baking soda can have an effect on the colour of fruits. Baking soda is chemically classified as a base - above 7 pH- in order to work, baking soda must be combined with an acid-below 7 pH- high school chemistry. Too much baking soda made blueberries turn greyish-green. If you replace the baking soda with cream of tartar an acid , the cream of tartar makes the blueberries turn more of a magenta colour. So maybe the same with carrots? Carrots turn green when the batter contains too much baking soda, or when the soda isn't evenly mixed in the batter.
Carrots contain pigments that are sensitive to changes in pH balance. When the shreds of carrot come into contact with the alkaline baking soda, a chemical reaction takes place that causes the pigments to change colour. Ipso facto, green carrots! If your carrots turn inexplicably green with a recipe you've used many times before, the likely culprit is that the baking soda didn't get fully dispersed throughout the batter.
If your carrots are turning green every time you make the recipe, the ratio of baking soda in the recipe is probably off. Try reducing the amount by a quarter teaspoon next time you make the recipe.
Unappetizing though they may be, cakes and loaves with green carrots are perfectly safe to eat and taste no different than normal cakes! Blueberries, sunflower seeds, and walnuts are also reactive to alkaline environments and experience similar colour changes when the amount or distribution of baking soda is off.
A more in depth scientific discussion on the problem: An analysis of why carrot pieces might turn green in a cake. As discussed by the Singapore Science Centre www. I was trying 3 different recipes, and only one of them turned green. Would you have carrot flavored water if you put a carrot in water? How do you blanch carrots? How do you make carrots dye?
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