What turns carrots green when baking?

Here's how it works:

* Chlorophyll: This is the green pigment found in plants, responsible for their color and photosynthesis.

* Carotenoids: Carrots are naturally rich in orange carotenoids, which give them their characteristic color.

* Heat and Sugar: When carrots are baked at high temperatures, the sugars in the carrot react with the carotenoids. This causes the carotenoids to break down, and the chlorophyll (which is normally masked by the carotenoids) becomes visible, turning the carrots green.

This reaction is accelerated in the presence of alkaline ingredients like baking soda or baking powder. These ingredients raise the pH of the batter, making it more alkaline, which further promotes chlorophyll formation.

To prevent carrots from turning green:

* Use less baking soda or powder.

* Bake at a lower temperature.

* Don't overbake.

* Cook the carrots separately before adding them to the batter.

While green carrots might look unappealing, they are still safe to eat and have the same nutritional value as orange carrots.