Vegetables & Others

Substitutes for Carrot in gelato

Carrot (Daucus carota) is a sucrose-rich root vegetable, about 88% water and 12% solids, used in gelato and sorbetto as a purée or juice to give an earthy-sweet flavor and a natural orange color from beta-carotene. Closest matches on the balancing numbers, ranked. Swap and adjust as noted.

Cooked Peas side-by-side →

Swap ~1:1, then +9% solids, adjust to compensate.

Water side-by-side →

Swap ~1:1, then -12% solids, adjust to compensate.

Dried Peas side-by-side →

Swap ~1:1, then +77% solids, adjust to compensate.

Wheat Flour side-by-side →

Swap ~1:1, then +76% solids, adjust to compensate.

Salt side-by-side →

Swap ~1:1, then softer (PAC +578), +88% solids, adjust to compensate.

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