Pre-heat the oven to 180*C. Line a 6" round cake pan with parchment paper.
In a bowl, whisk together flour, baking powder, baking soda, cinnamon powder and ginger powder
In a separate bowl, whisk together butter and condensed milk. Whisk in the milk.
Using a spatula, fold the dry ingredients into the wet ingredients. Do not over-mix.
Fold in the carrots and pecans. Transfer the batter into the cake pan and bake at 180*C for 30 minutes or until a toothpick inserted into the center comes out clean.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-carrot-cake/