• Preheat your oven to 204°C or 400°F.
• Grease two 23 cm/ 9-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans.
• Beat the sugar, oil, and eggs with an electric mixer set on medium-high speed for 2 minutes until the mixture turns light yellow and thickened.
• Stir in the vanilla.
• Sift together the dry ingredients (flour, cinnamon, baking soda, and salt) in a separate bowl.
• Gradually add the dry ingredients to the wet mixture with the mixer on low speed.
• Toss together the grated carrots, raisins, walnuts, and a tablespoon of flour in another bowl.
• Stir the carrot mixture into the batter using a rubber spatula or whatever tools you find suitable.
• Divide the batter equally and pour into the pans and smooth the tops.
• Bake for 10 minutes,
• Reduce the oven temperature to 175°C or 350°F. Fahrenheit and continue baking for 30 to 35 minutes, or until a knife inserted into the center comes out clean.
• Allow the cakes to cool in the pans for 15 minutes, then transfer them onto a wiring rack to cool completely.
• Take one cake and place it on a flat serving plate with the rounded side facing down.
• Spread half of the frosting on the top surface of this cake (not the sides).
• Next, place the second cake on top of the first one, with the rounded side facing up.
• Frost only the top of the second cake.
• Sprinkle the crystallized ginger on top as a garnish.
• Serve the cake at room temperature.

For the frosting

• Place the mascarpone, cream cheese, confectioners' sugar, heavy cream, and vanilla in a bowl of an electric mixer.
• Beat the ingredients together for about 1 minute until they become light and fluffy.
• Add the minced crystallized ginger and salt, and continue beating for an additional 30 seconds.