Please note that cups are not as precise as metrics and that I strongly recommend using a scale for a perfect result.
Preheat your oven at 350°F (180°C) and line a small pan (mine was 3x6 inch or 8x16 cm).
Get ready with your medium bowl and ingredients but wait for you oven to be at the right temperature to bake the carrot cake as the set up of the recipe is really quick.
In a medium bowl, add all of your ingredients and mix well.
Pour the batter in the greased pan or dish and bake for about 28 minutes or until the toothpick is almost clean of crumbs. Enjoy warm with a cream cheese glaze!