Dear Barbara: I have a recipe for carrot cake that is made from scratch. I have made this cake for years, but the last couple of times I have made it, it sinks in the middle after I remove it from the oven to cool. Am I over- beating the batter, or what? Any advice will be appreciated. Thank you. — Jackie from Galt
Dear Jackie: It could be from over-beating, but I don’t think so. You should have an oven thermometer in the oven at all times. You can not rely on a dial to give you accurate temperature. It may be too low.
You must login to view the full content on this page.
Or, use your linked account: