Preheat oven to 180C and grease and line a springform pan.
Plump up the raisins by placing them in a cup and pouring hot water over the raisins. Set aside for 10 mins
In large bowl, stir flour, sugar, baking powder, cinnamon, salt and baking soda
In another bowl, combine eggs, carrot and oil. If using ginger , add it now.
Add egg mixture to flour mixture. Stir to combine then add ½ cup nuts and raisins. Pour into prepared pan. Bake for 30-35 mins or until wooden skewer comes out clean. Cool cake in pan for 10 mins then remove from pan to completely cool on wire rack.
Fill and frost with cream cheese frosting and top with remaining nuts. Cover and store in fridge for up to 3 days.