In a dry pan at medium heat, roast your garlic, turning occasionally to toast and blacken on all sides.
In a medium saucepan, add the carrot, onion, habanero, vinegar and water and bring to a simmer.
Cook for 10-20 minutes until the carrots are tender.
Put everything into a blender, including the (peeled) garlic, salt, and sugar. Blend until very very smooth.
Feel free to strain the sauce to get out the thickest pulp and the seeds. Adjust with water to your desired consistency. Allow mixture to cool.
Pour hot sauce into jars, and seal. (I poured mine into 5oz hot sauce bottles. I got 2 full bottles and a partially filled third bottle.)