Carrots turn green in carrot cake
I am embarrassed to admit this, but when i have tried making any carrot cake recipe from scratch, the carrots always turn green when I pull the finished cake out. When I googled about this, the answers I got said that the carrots were safe to eat, but gave no solution to the problem. In fact, several sites made it sound like that was the norm. I can't believe that's so, but I can't find a solution. I hope someone can help me
Baking soda's ph reacts with the carrot's pigments, turning them green.
If your carrots turn inexplicably green with a recipe you've used many times before, the baking soda most likely didn't dissolve completely in 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.