I wanted to make a carrot cake for my husband for Valentine's Day. He loves carrot cake, but is a purist, and doesn't like anything else in it (coconut, nuts, pineapple, etc...). So, most times I make it from scratch. We are having our kitchen renovated, so it was going to be a challenge. I opted for pre-shredded carrots (one less step and a LOT less mess than with the Cuisinart!) I hand mixed it at home, put it into pans, and borrowed an oven to bake it in. I was so proud of myself for getting this done! Then I didn't get to see the final result because I had to go to work. Friday afternoon I sat down to try my masterpiece...and there were GREEN carrot shreds throughout it!!!
GREEN CARROT SHREDS!! I was supposed to bring the rest of the cake for my family to eat that night, but refused because of the appearance. I have to confess, I DID eat some (it couldn't already be moldy, right?) and it tasted fine. I sheepishly explained to my family why I didn't bring the cake, but we still couldn't understand what happened.
Saturday morning I got up and googled (thank goodness for Google!) "preshredded carrots turning green". DID YOU KNOW: Sometimes a chemical reaction occurs between the carrots and the baking soda in the recipe, and the end result is a baked product with green shreds in it!! Amazing!! You can read more about it here http://www.thekitchn.com/food-science-when-good-carrots-52210
Who'da thunk?!?
Anyway, have a great week--we have school vacation week up here, so we will be taking full advantage of some family time (and hopefully get our kitchen back to normal soon!)
