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.
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Chalon Roberts posted at 3:08 pm on Mon, Jan 28, 2013.
When making carrot cake from SCRATCH it is important to not just dump the batter into the center of the pan as the freshly grated carrots will tend to pile up in the center and will take much longer than the rest of the cake to come up to temperature. Also fresh carrots contain much more moisture than the freeze dried ones that come from a box mix.