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Preheat oven to 375F/190C. Grease (or spray with oil) a 2 .5 quart/10-cup casserole (2.37 liter) baking dish e.g. 8" x 11", 7" x 11" or 9"x 9" (in cm: 20 x 28, 18 x 28, 23 x 23).
MIX DRY INGREDIENTS: In a large mixing bowl, mix together with a fork - oats, salt, baking powder, cinnamon, ginger powder
MIX WET INGREDIENTS and COMBINE: In a separate bowl (medium size), mix together shredded carrot, milk, syrup, vanilla. Then add this to the dry ingredients in the larger bowl and stir to combine well.
ADD TOPPING AND BAKE: Pour oat mixture into baking dish. Press down with hands to ensure oatmeal sinks into milk. Sprinkle on walnuts and dates (or raisins) and press down slightly again. Bake for 32-37 minutes until edges are lightly golden brown (I bake for 35 minutes in a 7 x 11" pan - baking time will depend on size of pan). Inside texture will be moist. It firms up a bit when cooled. Cool for 10 minutes,
SERVE: Serve in bowls or cut into squares when cooled. Top with vanilla or plain yogurt, a drizzle of pure maple syrup, a sprinkle of cinnamon and/or extra shredded carrots if desired. Serve warm or at room temperature.