Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
Step 2: In a small bowl, combine the chopped dates and boiling water with the baking soda. Let sit for 10-15 minutes until softened, then mash slightly with a fork.
Step 3: In a large bowl, cream together 100g softened butter and 150g dark brown sugar until light and fluffy. Beat in the eggs one at a time.
Step 4: Fold in the flour, baking powder, cinnamon, and ground ginger. Stir in the grated carrots and the date mixture (including the liquid) until just combined.
Step 5: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a skewer inserted into the center of the sticky carrot date cake with spiced toffee sauce comes out clean.
Step 6: While the cake bakes, make the sauce by combining 100g butter, 150g light brown sugar, heavy cream, ginger, and salt in a saucepan. Simmer for 5 minutes until thickened.
Step 7: Once the cake is out of the oven, poke holes in it and pour over 1/3 of the sauce. Serve the remaining sauce warm over individual slices.