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Preheat oven to 375°F (190°C) and lightly grease a 10-cup/2.5 qt. casserole dish. I use an 8" x 11" rectangular casserole dish.
In a large bowl, mix together the rolled oats, baking powder, cinnamon, and salt.
In a medium bowl, whisk together the wet ingredients: shredded carrot, almond milk, maple syrup, vanilla, and fresh ginger.
Add the wet mixture to dry mixture and stir until combined.
Pour mixture into prepared casserole dish and smooth out with a spoon. Press down on the oatmeal with a spoon (or your hands) so the oats sink into the milk. Sprinkle on the walnuts and raisins (or dates, if using) and press down lightly again.
Bake, uncovered, for 32-37 minutes until lightly golden along the edges. The oatmeal will still look a bit soft or wet in some spots when it comes out of the oven, but it will firm up as it cools.
Let cool for about 5 to 10 minutes before serving. Garnish with Coconut Whipped Cream, a drizzle of maple syrup, or some vanilla non-dairy yogurt. When the baked oatmeal is fully cool, it will firm up enough to be sliced into squares.
Leftovers should keep for 3 to 5 days in the fridge or 3 to 4 weeks in the freezer. Enjoy it warm or chilled straight from the fridge!