A dense, moist loaf bursting with shredded carrots, sweet dates, and warm ginger spice—perfect for cozy breakfasts or teatime treats.

Scale

1½ cups all‑purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp salt

½ cup unsalted butter, softened

¾ cup brown sugar

2 large eggs

1 tsp vanilla extract

1 cup shredded carrots

1 cup chopped pitted dates

¼ cup milk or plant-based alternative

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1. Preheat oven to 350°F (175°C). Grease and line a 9×5″ loaf pan.

2. Whisk flour, baking soda, baking powder, ginger, cinnamon, and salt in a bowl.

3. Beat butter with brown sugar until light and fluffy, about 2 minutes.

4. Mix in eggs one at a time, then vanilla.

5. Fold half of the flour mixture, pour in milk, then stir in remaining flour until just combined.

6. Gently fold in shredded carrots and chopped dates.

7. Pour batter into the pan and bake 50–60 minutes until a toothpick inserted in center comes out clean or with moist crumbs.

8. Let loaf cool in pan 10 minutes, then transfer to a wire rack to cool completely.

Don’t overmix the batter.

Toss dates in flour if they tend to sink.

Makes a great freezer-friendly loaf—wrap well and freeze for up to 3 months.