Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly.
Step 2: Place the chopped dates in a small bowl and pour 1/2 cup of boiling water over them. Let them sit for 10 minutes, then mash slightly with a fork.
Step 3: In a large mixing bowl, whisk together the eggs, vegetable oil, and brown sugar until smooth and well combined.
Step 4: Stir in the grated carrots and the date mixture (including any remaining soaking water) into the wet ingredients.
Step 5: In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 6: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Do not overmix.
Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spoon.
Step 8: Bake for 50-60 minutes, or until a skewer inserted into the center of the dense carrot and date loaf comes out clean.
Step 9: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.