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Carrot-Applesauce Cake

post #1 of 3
5/2/05 at 9:14am
Thread Starter 
Hello fellow chefs,

I joined ChefTalk because I have been cooking and baking for years but recently started trying to cook more healthy versions of my favorite foods. Something very strange happened when I made Carrot-Applesauce Cake on Saturday and I was wondering if anyone knew what the cause was, or if I should be concerned.

The cake had applesauce instead of oil (I used organic, from a jar) and a grated apple (I used a yellow apple). All the other ingredients were fairly standard except for whole wheat flour over white, and 2 egg whites and 2 whole eggs.

I made a low-fat cream cheese frosting for it and put it in the fridge when I was done. The cake was still mildly warm at that point.

We all ate it that evening and were very happy with the results. That night I left the cake on the counter. In the morning my daughter wanted a slice and we noticed green, almost blueish spots throughout the cake. What could this be? It seems awfully quick to have molded!

Any thoughts would be appreciated as we were definitely concerned about eating the rest of the cake at that point!

Erin
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post #2 of 3
5/2/05 at 5:32pm
Erin,

You posted a baking question in the Welcome Forum. Please come back to the Welcome Forum to introduce yourself! We can give you a proper welcome there.

I am moving your question to the Baking forum where it'll get the answers you're looking for.

Regards,
Mezzaluna
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post #3 of 3
5/3/05 at 7:16pm
Hi Erin, welcome to cheftalk.

Check out this old thread:
http://cheftalkcafe.com/forums/archi...hp/t-6837.html

Certain metals do have the ability to turn shredded carrots green in the oven, but this thread should help you as well.
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