I have just recently started baking a 3 layer carrot cake and for the life of me I can't get the middle to stop from falling. I leave them in the pans for 10 minutes then turn them upside down onto a baking rack as someone suggested but the poor thing still looks like a sway back nag by the time I'm through! I don't have that problem with a 9x13 cake pan size; only the 3 round sizes. Any suggestions from you bakers out there?!