For the crust, combine walnuts and hazelnuts in a food processor. Pulse until coarsely chopped. Add biscuit crumbs, brown sugar, ¼ tsp cinnamon and ¼ tsp ground ginger. Pulse two or three times to combine. Add the oil and melted butter. Pulse until crumbs are evenly moistened. Press crumb mixture over bottom and side of a 23 cm deep pie plate.
Place carrot in a large pot of lightly salted boiling water to cover; cook until tender, about 20 minutes. Drain well. Purée in a food processor. Leave to cool slightly.
Preheat oven to 200°C. Stir sugar, flour, remaining ginger and cinnamon, salt, nutmeg and cloves in a small bowl. Add to carrot purée in food processor; process to combine. Add the eggs and milk; process until smooth and thoroughly blended. Pour mixture into crust.
Bake until a skewer inserted in the centre of the pie comes out clean, about 45 minutes. Serve warm or cool to room temperature. Or, refrigerate for several hours.
If whole cranberries are unavailable, substitute 1½ cups (about 400 g) whole-berry cranberry sauce. Heat gently, just to soften. Stir in pecans and cool mixture before using.