Carrot Cake Energy Bites Recipe | Life Made Sweeter (2024)

FAQs

What is the green stuff in my carrot cake? ›

Harold McGee, author of On Food and Cooking, explains that carrots turn green when the batter “contains too much baking soda, or when the soda isn't evenly mixed in the batter.” Carrots contain pigments that are sensitive to changes in pH balance.

If it is a recipe that you have baked successfully before then it is likely that the bicarbonate of soda was not mixed into the cake batter properly. If this is the case then make sure the dry ingredients are either sifted or whisked together thoroughly before the carrot and liquid ingredients are added.

The addition of grated carrots not only added natural sweetness but also helped keep the cake moist. In our bakery we use more than just carrots to add sweetness to our carrot cakes. We add raisins and pineapple to our carrot cakes which adds more layers of sweetness!

When a cake is wet in the middle it is because the edges have cooked faster than the centre. This happens because of the way the cake cooks naturally in the tin – the sides of the cake tin heat up first.

If you have too much flour in a recipe and not enough fat, like butter or oil, your cake is going to be dry and hard. For best results, I would encourage you to use a scale when baking, but if you don't have a scale, then just make sure you're using measuring cups correctly.

Even when the cake is baked, bacteria can still grow, so everything still needs to be refrigerated to prevent spoilage and foodborne illness. Carrot cake and frosting are also easier to tame when they're cold, so unless it's time to serve up some slices, keep your cake in the fridge.

If there is too much oil, then the cake will be dense and heavy and air bubbles will not be able to sustain themselves in the batter.

I love using oil in cakes because not only does it make your cake moist, but it also STAYS moist for much longer than if you used butter. That's because oil is 100% fat where butter is around 80%.

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter.

It is a carrot cake, after all. Pecans and Raisins: These add texture, but they are optional. Reading through the comment section, it is clear that some people love nuts and raisins in carrot cake, while others cannot stand them. I love them, but add what you love!

What is the green thing on a carrot? ›

share: In most the grocery stores you probably won't find carrots with their tops attached. It's a shame because, carrot greens — also known as “fronds” — aren't just a decoration on top of Bugs Bunny's favorite snack. These feathery green leaves are a table-worthy food.

When blue food coloring is added to this yellow base, the batter turns green. Moreover, food coloring is known to darken. This means that as the cake bakes, its emerald tinge will become even more apparent. Thankfully, there are measures you can take in order to avoid green baked goods.

Greening of the top of the carrot is caused by sunlight. Heavy rain can wash away the soil from carrot roots exposing them to the sun. An off-flavor is often associated with this green color.

The carrots in the pot are reaching a high temperature for a longer period of time, which oxidizes the pigments in the carrot causing them to change from orange to green upon cooling.