Step 1: Preheat your oven to 350°F (175°C) and generously grease a 9-inch square baking dish or a decorative pudding mold.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt until well combined.
Step 3: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Gradually add the dry ingredients to the butter mixture, alternating with the 1/2 cup of orange juice, and mix until just combined.
Step 5: Fold in the finely grated carrots and the chopped dates until they are evenly distributed throughout the batter.
Step 6: Pour the batter into the prepared baking dish and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the pudding is baking, prepare the sauce by combining 1 cup orange juice, granulated sugar, and 1/4 cup butter in a small saucepan over medium heat.
Step 8: Bring the sauce to a simmer and cook for 5-7 minutes until slightly thickened. Stir in the orange zest and remove from heat.
Step 9: Poke small holes across the surface of the warm pudding using a skewer and pour half of the orange sauce over the top. Serve the remaining sauce on the side.