Managing High-Moisture Ingredients

Carrots release significant moisture during baking, which can create texture issues if not properly managed. The judges noted how 900g of carrots in Chigs's batter affected the final texture. When using high-moisture ingredients like grated carrots, zucchini, or pineapple, drain excess liquid after grating and pat dry with paper towels. Consider reducing other liquid ingredients slightly or adding an extra tablespoon of flour to compensate. This prevents soggy bottoms and overly dense textures while maintaining flavor intensity. Better yet, consider using dehydrated powders with concerntrated flavors.