Step 1: Preheat your oven to 400°F (200°C). Toss the sliced carrots with a teaspoon of oil and roast on a baking sheet for 20-25 minutes until tender and caramelized.
Step 2: Once carrots are cooled, mash them or pulse in a food processor to create a thick purée. Lower oven temperature to 350°F (175°C).
Step 3: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Step 4: In another bowl, beat the eggs and brown sugar until pale. Stir in the oil, vanilla extract, and the roasted carrot purée.
Step 5: Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the chopped dates.
Step 6: Pour the batter into a greased 9-inch loaf pan or cake tin. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the cake cools, whisk the honey and grated ginger together in a small bowl. Heat slightly if necessary to make it pourable.
Step 8: Drizzle the ginger honey over the cooled cake before serving.