Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Green carrots in carrot cake


Recommended Posts

So I've been using the same carrot cake recipe for over a year. I sell these to restaurants and coffee shops. About 3 of the carrot cakes I've made recently have had the carrot shreds turn green by the next day. I use pineapple, baking powder and baking soda, oil, brown and white sugar, eggs, flour, cinnamon. I haven't changed anything about the recipe and am using the same ingredients. I have begun using a convection oven instead of a conventional one, but this hasn't happened on all of the cakes made in it, only a few. Any thoughts?

Link to post
Share on other sites

What about the carrots? Are they consistently the same variety/source? Just a guess that maybe certain varieties, or the way they're treated causes a reaction with the ingredients.

Link to post
Share on other sites

if your carrot cake is done with the creaming method, add your baking soda with the butter. That will do two things, help dsitribute the baking soda evenly and it will partially encapsulate the baking soda until the butter melts from heating.

Dean Anthony Anderson

"If all you have to eat is an egg, you had better know how to cook it properly" ~ Herve This

Pastry Chef: One If By Land Two If By Sea

Link to post
Share on other sites
if your carrot cake is done with the creaming method, add your baking soda with the butter. That will do two things, help dsitribute the baking soda evenly and it will partially encapsulate the baking soda until the butter melts from heating.

On that note, I always add my salt and leavening during the creaming stage of any recipe, including cookies and cakes. I started doing this when I was using a 60 qt. mixer and realized that there was no way the leavening would be distributed thoroughly if I added it at the end with the flour, as is typical with most recipe instructions.

I started doing this at home on my KitchenAid also. It's quite handy as it saves you the step of sifting the leavening and salt with the flour before adding it to the recipe. If spices are involved, I include the spices in on the creaming stage too.

After doing it this way for so long, it makes me wonder why recipes want you to add in the leavening, salt and spices at the end. Doesn't make a lot of sense to me now. :unsure:

Link to post
Share on other sites

Thanks. I googled it today and found answers ranging from too much baking soda to carrot peels left on to oxidation. I don't use butter, I use oil and I first beat whole eggs with sugar and then add oil. I'll try adding the baking soda at this point and see if it helps.

Edited by shaloop (log)
Link to post
Share on other sites
I always peel carrots because... I always peel carrots just like beets and just about any other root. Never thought about it until now because I hadn't ever seen anyone leave the peel on.

Heh heh! When you do a 60 qt mixer full of carrot cake batter, about the best thing you can do to waste time is to peel your carrots. I wash them well, cut off the tops and shred. There's nothing wrong with not peeling a carrot if you're going to bake with it. Just make sure they're clean. :wink:

Link to post
Share on other sites

Well, the last two carrot cakes I've made I've kind of incorporated all three possible solutions into my method. I used peeled baby carrots and ground them up fine in the food processor and then added the pineapple and further ground it all together. I also added the leaveners with the whipping of the eggs, sugar and oil. So far, so good. No green carrots. Can't say which suggestion helped but at least no green carrots. Thanks for all the help.

Link to post
Share on other sites
  • 11 months later...

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?

:unsure:

Dee Dee Mejia

Link to post
Share on other sites
  • Similar Content

    • By MightyD
      cakes, cookies, pies, that makes you smile!!!!
    • By meryll_thirteen
      Hi guys! I got excited to post something as this is my first one.
      So, the top 3 desserts I like to eat when I was still in Philippines were Halu-halo (literally means mix-mix in english), brazo de mercedes and chocolate crinkles.

      1. HALU-HALO is one of the popular food during summer. This is basically:
      shaved ice with evaporated milk,
      sugar,
      and the following:
      - nata de coco (coconut cream based on a google search, these are cube-like jellies),
      - sweetened red beans,
      - sweetened bananas,
      - cooked sago or tapioca,
      - ube or purple yam,
      - leche flan (this is also one of the best desserts to eat),
      - macapuno (made of coconut),
      - sweetend jackfruit,
      - sweetened kamote (this is similar to sweet potato but caramelized),
      - sweetened kaong (sugar palm fruit)
      - and topped with a scoop of ice cream.
      These fruits are usually bought in jars (found mostly in Asian grocery stores). You basically put the fruits at the bottom, add sugar (if you want because almost all the fruits are sweetened so it's already sweet), then you fill the cup/bowl with shaved ice and add milk. And most importantly, mix it well before you eat because you don't want to eat shaved ice with milk only and then eat the really sweet fruits last.

      2. BRAZO DE MERCEDES
      Yah, I think the name is Spanish? I tried making this but I just failed. It's kinda hard to do and takes a lot of patience but it's really worth it. This is my favourite cake! In Philippines, most bakeries sell this but my favourite is from Goldiluck's which is located in shopping malls.
      Brazo de Mercedes recipe

      3. CHOCOLATE CRINKLES
      These are my favourite chocolate cookies! I think this one isn't really from Philippines but they are really popular. I was kinda shocked when I came here in Canada, because they don't sell these cookies in the bakeries I've been to so I tried baking these on my own. Since my post is getting long, I'll put the recipe as a link at the bottom.
      http://sweb2.dmit.na...rinkles-recipe/
      I hope you enjoyed my post! Happy eating and baking everyone!
    • By ChrisZ
      Hoping for some help.  I accidentally melted an old mould that is very important to us and I've had no luck searching around for a replacement.  
      If anyone knows where I could buy one - or even has one to spare they would be willing to sell - please send me a message.
      The mould (label attached below) was originally labelled as "Easy as ABC gelatin mould", although we just call it the alphabet mould.  Yes there are lots of alphabet moulds around, including new silicone ones, but we need the specific designs on this one to replace the one I damaged.  Depending on the cost, I would consider paying for postage internationally (to Australia).
      Thanks in advance!

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      CRANBERRY-APPLE CAKE
       
      The worst thing about my cranberry-apple cake is the way it looks. It didn't look impressive, but it was so yummy it disappeared from the baking pan before it had completely cooled down. My children said that it was a colourful apple pie, and it really was something like that. Apples with cinnamon are the basis of apple pie – one of my favourite cakes. However, the sour cranberries make it more fresh and interesting. The crumble topping was, for my son, the most important part of the cake. I had to drive him away, because otherwise the cake would have been deprived of its crunchy top.

      Ingredients (18×26cm cake tin ):
      dough
      200g of flour
      150g of butter
      3 eggs
      1 packet of powdered vanilla blancmange
      1 teaspoon of vanilla essence
      200g of sugar
      1 teaspoon of baking powder
      pinch of salt
      fruit
      250g of fresh cranberries
      1 apple
      3 tablespoons of brown sugar
      1 teaspoon of cinnamon
      crumble topping
      5 tablespoons of brown sugar
      100g of butter
      150g of flour
       
      First make the crumble topping. Put the cool butter, flour and sugar in a bowl. Knead them until you have small lumps. Leave it in the fridge.
      Heat the oven up to 180C. Cover a cake tin with some baking paper.
      Mix the flour with the baking powder and salt. Cream the butter with the sugar. Add egg after egg to the butter, stirring constantly. Add the flour, vanilla essence and powdered vanilla blancmange. Mix it together until you have a smooth dough. Put the dough into the cake tin. Wash the apple, remove the apple core and cube it. Mix the cranberries, apple, sugar and cinnamon in a bowl. Put the fruit on top of the dough. Cover the fruit with the crumble topping. Bake for 50 minutes.

      Enjoy your meal!

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...