1. Preheat the oven to 177 Degrees Celsius. Prepare two 20cm tins by spraying them both with cooking/baking spray, line them with baking paper and another quick spray on top.
2. Into the 1st bowl if mixing by hand or into the cake stand bowl add the castor sugar, brown sugar, oil, essence, eggs and mix on low speed. Set aside.
3. In another bowl over a sift add the flour, cinnamon, baking powder, bicarb, nutmeg and salt. Sift gradually and then with the mixer on low add the dry ingredients into the wet ingredients.
4. In another bowl add the grated carrots, raisins, dates, nuts, ginger and the flour. Pour it into the cake batter and use a spatula to mix thoroughly.
5. Divide the batter into the prepared tins trying to get an equal amount in both. Bake at 177 Degrees Celsius for about 30 minutes and you can see the top of the cakes are set. At 25 minutes check the cakes by inserting a toothpick into the center of the cake, if it comes out clean take them out to cool. If the toothpick is still slightly damp give them another 5 minutes. Cook the cakes, remove the baking paper and move them to a cooking rack to cool further.
6. While the cakes cool, make the frosting.

Frosting

1. In the bowl of a cake mixer or in a mixing bowl with an electric mixer beat the mascarpone cheese for a few seconds. Add the icing sugar using low speed and add it gradually (so it doesn't splatter everywhere). Beat till smooth for about a minute.
2. Add the cream and vanilla essence and beat for a few more seconds. Finish off with the ginger pieces if adding any.
3. Use a cake knife or spoon to level half the frosting on one cake, place the 2nd cake on top, more frosting/icing and finish off with nuts and minced or crushed crystallized ginger.