Dee Dee Mejia

I have been making carrot cake for many years now. The recipe I have is one my company has used since I started baking for them. I recently baked it in our commissary and as usual the carrot's outer edge turned green. The recipe calls for baking soda. I explained why this happens but I would like other proffessionals input. The carrots were shredded in a robo coupe. The batch size was enough for 8 full sheets. Am I the only one this happens too?