I have only baked less than a dozen carrot cakes over the past 2 years. The last 3 that I made (over the course of a few months), the carrots turned green after baking. I’ve googled this and learned that it’s a chemical reaction, but haven’t read anything about how to prevent it. I’ve had to rebake every carrot cake I’ve made lately and after wasting so much time and money (& to deal w/ the stress) I’ve just taken it off my menu!
I’ve tried different types of carrots and using a fresh box of baking soda each time, but it keeps happening!!
Has this happened to anyone else or/and do you know of a way to fix it????
Carrot cake is a popular flavor and I would love to be able to confident-ally offer it again, without fear of people thinking my cakes are full of mold!! :(
Maria of Love & Sugar Kisses, www.loveandsugarkisses.com