Just incase this happens to anyone else...here's WHY IT HAPPENS:
I made a carrot cake the other night, chilled it, and the next day the carrots were GREEN! No joke..
As I've now learned from a website dedicated to "the carrot", and a fellow caker: Due to chemical reactions between the carrot (peel or no peel) and baking powder/baking soda...the carrots can turn green when baked. It is not mold, as I originally thought... but I wasn't about to sell someone a green carrot cake. Needless to say, I'm taking carrot cake off my menu.
So, as a friendly FYI...no need to panic and grab the Hazmat Suit in fear of radioactive fallout from your cake...it's just some type of random chemical reaction.
Hope this helps someone...
Thanks for the info.
I understand moving my post here, but why was the title ammended to add "green carrot"? Sam eats green food.