In a small saucepan, combine chopped dates and water. Bring to a boil, then reduce heat and simmer for about 10 minutes until soft. Allow to cool slightly, then mash into a paste.

Mix Dry Ingredients

In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Combine Wet Ingredients

In another bowl, beat eggs, then mix in grated carrots, melted butter, vanilla extract, and the date paste until well combined.

Combine and Bake

Gradually fold the wet ingredients into the dry ingredients until just combined. Pour the mixture into a greased baking dish and bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.

For the Cream Cheese Ice Cream

Blend Ingredients

In a mixing bowl, blend softened cream cheese, heavy cream, milk, sugar, vanilla extract, and salt until smooth.

Chill and Churn

Refrigerate the mixture for at least 2 hours, then churn in an ice cream maker according to the manufacturer's instructions. Freeze until firm.

For the Candied Pecans

Prepare the Pecans

In a skillet, melt butter over medium heat. Stir in sugar, pecans, cinnamon, and salt. Cook, stirring frequently until the sugar caramelizes and coats the pecans.

Cool and Serve

Spread the candied pecans on parchment paper to cool before serving.