You will notice a lack of flavor, but it will not affect how the cake turns out. You can leave the salt out of most recipes and it will not change the end result.
This is due to the process of osmosis. The water in the cells of the carrot are trying to reach homeostasis with the salt water, so the water is flowing out of the cells. This results in cells that are limp and that then feel spongy.
A carrot will float in salt water because salt water is denser than the carrot. This creates buoyant force that allows the carrot to float. In fresh water, the carrot is denser than the water, causing it to sink.
Carrot cells placed in salt water will lose water due to osmosis, causing them to shrink and become wilted. The high concentration of salt in the water creates a hypertonic environment, leading to water leaving the carrot cells to try to balance the salt concentration.
Salt enhacnes flavor and counters some of the sweetness of the cake.
Carrot Cake Ingredients: 2 eggs 1 cup of Caster sugar ¾ oil ½ tbsp of vanilla essence 1 cup of plain flour 1 tsp carb soda ½ a teaspoon of mixed spice ½ a teaspoon of salt 1 ½ cups of carrot ½ cup of Walnuts Method: Mix Fluids (Eggs, Oil, and Vanilla essence etc.) and Caster Sugar in Bowl Mix sifted flour, carb of soda, Mixed Spices and Salt . Add to the fluids and stir for 2 minutes Add nuts and Carrot and mix Bake in oven at 180 degrees for 45-50 minutes
Water moves out of the carrot's cells and into the salt water due the difference in concentration of NaCl. This might account for the spongy-ness of the carrot
If a lot of salt has been added (which I assume is the intention of this question), then the carrot cubes will shrink because the solution will be hypertonic to the carrot cubes. However, adding just the right amount of salt or too little salt can result in the carrot cube staying the same or bloating, respectively.
Water moves out of the carrot's cells and into the salt water due the difference in concentration of NaCl. This might account for the spongy-ness of the carrot
Turgidity will decrease in salt water because water in the carrot will flow out in order to try to equalize the high concentration of salt.
it depends on what type of cake it is
there is more water but not in the carrot and it isn't all fresh water but there is more water than salt
Salt draws the water out of the carrot - causing it to be "mushy".