Step 1

In a dry thick bottomed pan, add in sugar and melt sugar over medium heat, swirling the pan if necessary to melt the sugar evenly.

Step 2

When the sugar is dark amber in color, add in hot water. Be careful as it will bubble up.

Step 3

Remove from the pan from the heat once the caramel is ready and set aside to cool down.

Step 4

Preheat the oven to 350 F. Grease or line a loaf pan with parchment paper.

Step 5

In a bowl, sift together flour, baking soda and salt.

Step 6

In another bowl, add in your chopped dates plus toasted and chopped cashews. Add about a tbsp or two of the flour mixture and coat them. This will prevent the dates and nuts from sticking to the bottom. Set aside.

Step 7

Also, in another bowl, mix very well eggs, sugar, oil, cooled caramel and vanilla.

Step 8

Add in grated carrots and mix well.

Step 9

Add the dry ingredients to the wet ingredients, making sure not to overmix.

Step 10

Then add the flour-coated dates and nuts. Mix until just combined.

Step 11

Pour this batter into the prepared pan and bake for 40-55 minutes or until a toothpick inserted in the middle comes out clean. The toothpick may come out wet from the oil.