It's a little concerning, to say the least, to discover green bits in carrot cake you made just the day before. I was afraid my carrot cake cupcakes from yesterday somehow went bad in 36 hours; Google to the rescue!
According to this article, carrots are sensitive to pH and change color after coming in contact with baking soda. You can prevent it from happening by mixing in your soda thoroughly, or cutting back the amount.
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