blackened carrot cake – Seasoned Advice

۲۳ دی ۱۳۹۶ تغذیه

I have a favorite carrot cake recipe that I have made many times. it is always beautiful and tasty (although I am sure some would debate that since it contains pineapple). However, that last two times I made it, it went into the pan looking normal, came out looking normal, and within 3-4 hours it turned a very dark grey, almost black even.

I am guessing that there was some sort of chemical reaction going on involving the pineapple. i used a different brand than usual while everything else stayed the same. I will say I haven’t yet tried switching back to the original brand of pineapple to see if that solves it (haven’t had a chance, but a good scientist – which i am not – would do that pronto).

The contents are :
2.5 C whole wheat flour
2 C brown sugar
2 t cinnamon
1 t nutmeg
1 t cardamom
2 t baking powder
1 t soda
.5 t salt
1 C chopped walnuts

۴ eggs
1 egg white (or just another egg)
3 C shredded carrots
2 C crushed pineapple, with juice (no measure on the juice, just “some”)
1 C veg oil
2 t vanilla

Anything there the pineapple would be reacting with? And why oh why would it be great for many years and then start turning so sickly looking?

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