Pastel de Zanahoria Mexicano

1. Preheat your oven to 175°C (350°F). Grease and flour a 23cm (9-inch) round cake pan.

2. In a large bowl, whisk together the All-purpose flour, Baking soda, Mexican cinnamon, Ground ancho chile, and Salt. Set aside.

3. In a separate large bowl, whisk the Large eggs until light and frothy. Gradually add the Vegetable oil, Piloncillo (either finely grated or as a syrup), Vanilla extract, and Lime zest, mixing until well combined.