it was green and i ate it anyway.
so i made some carrot cake a while back. i had too much batter for the pan i was using, so i poured it into some mini loaf pans, baked, and threw the little ones into the freezer.
i took one out last night to thaw and cut into it today, only to find that it's flecked here and there with green.
but i have a theory! the recipe contained minced ginger. ginger is well known to change color when cooked, depending on the other ingredients. (no! really! it is! it turns blue-green if you, say, roast it alongside lemon slices tucked inside a chicken. stop looking at me like that.)
so my theory, such as it is, is that something happened to the ginger in the cooking and freezing process to turn it green — something harmless, i am certain. do not try to convince me otherwise, for i have already eaten the cake.
paul has the poison control center on speed dial just in case. if you don't hear from me for a few days, blame the cake and send me flowers.
Comments
The green is actually a mold called carosportium which in turn produces a mild toxin. The toxin's main effect is to cause the subject to have odd delusions about the harmlessness of the toxin itself, and of course, to want more carrot cake.
You'll live, but you'll crave little green-speckled carrot stuff forever....and you'll think it's harmless.
Posted by: Ed | October 23, 2003 04:31 PM
actually, I think it's the carrots that turn greenish. I have seen them in my carrot cakes, no kidding. if not, so long, it's been good to know ya.
Posted by: auntb | October 23, 2003 07:07 PM