I have a carrot cake recipe I have been using for years that always produced a nice evenly cooked cake. The last 3 times I made it, it is super thin in the center and does not rise as high as it used to even at the edges. It is far more moist then it used to be as well. I have no idea what might have changed as I have been quite careful to follow the instructions. All suggestions are welcome.
This is a stretch, but it might be due to a difference in ingredient quality due to quick turnaround during the pandemic. I know I've had some unexpected results with legumes which, instead of being several months old on the shelf, were practically fresh off the plant. Cooking times were nearly halved on three different occasions over the last year!