Carrot Cake with Ginger Mascarpone Frosting

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2 cups sugar

1 1/3 cups vegetable oil

3 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

2 cups plus 1 tablespoon all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking soda

1 1/2 teaspoons kosher salt

1 pound carrots, grated (see Cook's Note)

1 cup raisins

1 cup chopped walnuts

Ginger Mascarpone Frosting, recipe follows

Crystallized ginger (not in syrup), chopped, for garnish

Ginger Mascarpone Frosting:

12 ounces Italian mascarpone cheese, at room temperature

4 ounces cream cheese, at room temperature

2 cups sifted confectioners' sugar

2 tablespoons heavy cream

1/2 teaspoon pure vanilla extract

1/3 cup minced crystallized ginger (not in syrup)

1/4 teaspoon kosher salt