Beat sugar and oil at medium speed with an electric mixer 3 minutes or until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in carrots and fresh ginger.
Combine flour and next 7 ingredients; gradually add to sugar mixture, beating at low speed until moistened. Stir in nuts.
Pour batter into a lightly greased 13- x 9-inch baking dish.
Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack; serve with Candied Cream, and garnish, if desired.