I would have used a bigger cake dish, but all I have are these 5 inch pie pans. I used 3 of them. Also I would reduce the baking powder, I used 1 tsp. I would just use about 1/2 tsp.
30g brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon (I sprinkled in more)
pinch of salt
60g butter, melted
1/2 tsp vanilla
110g carrot, grated (about 3 thin carrots)
Mix sugars, flour, baking powder, cinnamon and salt in a bowl.
Add the melted butter (I microwaved mine for 30 secs and stir till fully melted).
Add in the milk and vanilla and stir until combined.
Stir in the grated carrot.
This will be the consistency. (Before adding the carrot in, the dough mixture is slightly more sticky and hard, you will want to add more milk, but add the carrot in first. Carrot contain water, so that will help to make the mixture more runny.)
Bake for about 20-25 minutes, or until a skewer inserted to the center comes out clean.
My cake looks like a giant muffin top in the pan.
Usually carrot cake will have cream cheese topping or lemon icing, but my husband is against the extra sugar.