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Preheat oven to 375F and great an 8×8 casserole dish. If using a different size, adjust cook time.
In a large bowl, mix together the rolled oats, baking powder, cinnamon, ginger, and salt.
In a medium bowl, stir together the almond milk, eggs, maple syrup, and vanilla.
Add in the carrots and half of both the raisins and pecans.
Add the wet mixture to dry mixture and stir until combined.
Pour mixture into baking dish and press down to make sure oats are soaked. Sprinkle on the rest of the raisins and pecans and press down lightly again.
Bake, uncovered, for around 40-45 minutes, until lightly golden brown.
Let cool for 5 minutes and then serve.
Store in refrigerator.