This time I didn't have much white sugar, so I added half cup brown and half cup white sugar to my carrot cake.
I observed that the cake crumbled on the top with large cracks, and took very long time to cook as compared to previous same cake in which I had used just white sugar.
The change that I did to the cake was to add half cup brown sugar. The taste was same as before.
Can brown sugar be the culprit here?