Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Line the bottom and sides with parchment paper for easy removal.
Step 2: In a small bowl, combine the chopped dates, boiling water, and baking soda. Let sit for 10 minutes, then mash slightly with a fork to form a rough paste.
Step 3: In a medium bowl, whisk together the flour, baking powder, cinnamon, ground ginger, and salt.
Step 4: In a large bowl, cream the softened butter and 3/4 cup brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
Step 5: Stir in the date mixture and the grated carrots until well combined.
Step 6: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 7: Pour the batter into the prepared pan and bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
Step 8: While the loaf is baking, prepare the syrup by combining the syrup ingredients in a small saucepan. Bring to a boil, then simmer for 3-5 minutes until thickened slightly.
Step 9: Once the loaf is removed from the oven, poke holes all over the top with a skewer and pour half of the warm syrup over the loaf. Let it cool in the pan for 20 minutes.
Step 10: Remove from the pan and pour the remaining syrup over the top before serving.