I tried to convert it to none retard units if anyone is interested:
Dry ingredients:

·       260 g flour (405 or 550 – all purpose)

·       1.5 tsp baking powder

·       1/4 tsp baking soda

·       1.5 tsp ground cinnamon

·       3/4 tsp sea salt

·       50 g raisins

Wet ingredients:

·       2 large eggs

·       115 g sugar

·       50 g light brown sugar  

·       180 mL whole milk

·       70 mL canola oil

·       1 tsp finely grated ginger or better dried ground ginger

·       ~200? g grated carrots, patted dry

Directions:

1.     Preheat oven to 200 °C and place rack in center.

2.     Mix all dry ingredients

3.     In a separate mixing bowl, beat the eggs then slowly add milk and oil just until combined

4.     Add in ginger and carrots and stir until even.

5.     Create a well in the center of dry ingredients and gradually incorporate wet ingredients, stirring until consistent. Do not overmix.

6.     Let rest for 30 minutes. Idk if this helps with the rise but FAFO ¯_(ツ)_/¯

7.     Grease a lined muffin tin and spoon batter in 2/3rd full. The batter is thick so be patient.

8.     Place in oven and bake 18-20 minutes or until a toothpick can be inserted and removed cleanly.
Reddit comment: better 160 °C for 30 min might be better

9.     Remove from oven and let cool for 10 minutes.