- Joined May 31, 2015
I have just attempted a carrot cake for the third time and they all sink in the middle. I followed recipe very carefully with ingredients and amounts and adjusted oven temp by 20degs for a fan oven. The outside of both tins is a beautifully cooked ring of about 2& half ins wide and the cake is lovely, but every time the middle goes bubbly & dry on top and has no thickness. Any ides? I'm determined to get it right, if only for the excuse to eat the fabulous frosting!