I made a carrot cake for my son's b-day this weekend and although it tasted wonderful (got the recipe from Allrecipes.com and it had rave reviews) it sunk in the middle. I made it totally following the directions, except it called for a 9x13 pan and I used our cake pans instead and layered it. I lowered the temp according to the use and care. But both cakes the middle sunk so I had a big dip in the center that was very noticeable. Does anyone have any advice to avoid this for the future? As I said, I followed the recipe exactly, I'm wondering if using cake flour instead of all purpose would help... I'm always trying to find the perfect carrot cake recipe, but so far, something always alludes me with the recipes that I try. Any thoughts and tips or new tried & true carrot cake recipes would be appreciated. Here is the recipe that I used... Carrot Cake III Prep Time: 30 Minutes Cook Time: 1 Hour Ready In: 2 Hours Servings: 18 "I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out." Ingredients: 4 eggs 1 1/4 cups vegetable oil 2 cups white sugar 2 teaspoons vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 3 cups grated carrots 1 cup chopped pecans 1/2 cup butter, softened 8 ounces cream cheese, softened 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans Directions: 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. 2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. 3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. 4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.