Carrot cake is a soft and dense dessert made from a spiced batter that includes shredded carrots. The carrots soften during the baking process and become nearly the same consistency as the rest of the cake. While the cake bakes, it rises and nearly doubles in height. If the batter rises too quickly, the center puffs up before falling, creating a divot in the center of the cake. You can keep a carrot cake from falling in the middle by altering your cooking process and the recipe.
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Lower the cooking temperature by 50 degrees F. and increase the baking time by 15 minutes. This allows the cake to bake slower, preventing the center from falling.
Preheat your oven before baking the cake. This helps prevent the cake from puffing up in the center too quickly and falling halfway through the baking process.
Decrease the amount of oil in the batter by 2 tbsp. for every 1 cup indicated in the recipe to keep the mixture from becoming too wet. When the batter is too wet, it causes the center of the cake to inflate quickly and fall halfway through baking.
Reduce the amount of rising agent, such as baking powder or baking soda, by 1/2 tsp. for every 2 tsp. indicated in the recipe to prevent it from rising too quickly.
If the carrot cake continues to fall in the center after making these adjustments, try a different recipe.