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Mexican carrot cake with cinnamon and pecans has a moist, spiced flavor. This family-friendly dessert is a sweet, naturally flavored, comforting treat for celebrations.
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square cake pan, then line the base with parchment for easy removal.
In a large bowl, beat the eggs until foamy, then mix in granulated sugar, brown sugar, and vanilla extract until smooth. Gradually whisk in canola oil, ensuring the mixture is fully combined.
In a separate bowl, sift together all-purpose flour, ground cinnamon, baking powder, baking soda, and salt. Mix the dry ingredients gently to distribute leaveners evenly.
Fold the dry mixture into the wet ingredients in batches, using a spatula and low mixing speed to avoid overworking. Once mostly combined, stir in the grated carrots and most of the chopped pecans (reserve a few for topping).
Pour the batter into the prepared pan and tap gently to release air pockets. Bake in the center rack for 38–42 minutes, checking with a toothpick at 38 minutes—if it comes out clean with a few moist crumbs, it’s ready. Cool in the pan for 15 minutes before inverting onto a rack. Top with reserved pecans before serving.
