Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking dish or a decorative pudding mold with butter.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt until well combined.
Step 3: In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
Step 4: Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Step 5: Gently fold in the grated carrots, chopped dates, and toasted pecans until they are evenly distributed throughout the wet ingredients.
Step 6: Gradually add the dry flour mixture to the wet ingredients, stirring by hand until just combined. Be careful not to over-mix.
Step 7: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 45-50 minutes, or until a skewer inserted into the center comes out clean.
Step 8: While the pudding bakes, prepare the syrup by combining the orange juice, lemon juice, orange zest, and granulated sugar in a small saucepan over medium heat. Bring to a simmer and cook for 5-7 minutes until slightly thickened.
Step 9: Once the pudding is removed from the oven, immediately poke several holes in the top with a toothpick and pour half of the warm syrup over the surface.
Step 10: Allow the pudding to cool for at least 15 minutes before serving. Serve warm with the remaining citrus syrup drizzled over each portion.