Why do the carrots in my carrot cake sometimes turn green!?

Nothing less appetizing than green flecks in a dessert (unless it's pistachios ha).

This isn't a cooking question, but maybe someone knows the answer: My condo is bordered above and on the left and right side by other condos. My kitchen is located in the very center of my condo, flanked by my bedroom to the top and the front/living room to the bottom. Currently, the only vent over my range is the minimalist setup built into my microwave. It's hard to do hardcore frying or even roasting and blackening without setting off the smoke detector. My 500-foot home fills up with smoke really quickly! During friendlier seasons, I can open my bedroom and front room windows and get some circulation that way, but it's not always enough, and we just started our 100-degree season. Is there any way I can vent my range and oven without easy access to the outside?

I just learned this - when making any kind of sausage, an emulsion first has to form between the fat and protein called the primary bind. You can do this by mixing the ground meat in a stand mixer with the paddle attachment. After a few minutes, the mixture will start to look sticky - that is the emulsion. If you skip this step, the sausage will be crumbly and dry, as if you took out all the fat!

What is the best way to store certain fruits and vegetables so they keep the longest?