Preheat oven to 350 degrees F.
Grease 8x8 glass with non-stick oil spray or greased metal baking pan.
In large bowl, whisk together oil, sour cream, sugar and molasses.
Whisk in eggs.
Whisk in grated carrots.
In a separate bowl, stir together flour, cinnamon, nutmeg, cloves, baking soda, salt and candied/ crystallized ginger(optional).
In the mixing bowl with liquid ingredients (including oil and eggs), mix in dry ingredients.
Pour cake batter into glass or metal baking pan.
Bake for 45-55 minutes or when a toothpick comes out clean.
Serve warm with Pineapple Honey Mustard Sauce and whipped cream