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Preheat oven to 360° F (190°C) . Line a baking sheet with parchment paper and set aside.
Add carrots and dates into a food processor, process for few seconds until finely chopped.
Add all group-2 ingredients and pulse about 5 times, until combined. Do not grind too much. Remove the blade and stir mixture well to evenly combine.
Using an ice cream scoop, scoop about 3 tablepoons measure balls and place on the prepared baking sheet, spacing evenly apart.
Using a flat spoon, gently pat each dough ball into ½-inch thick discs.
Bake for 25 to 30 minutes, until deep golden around the edges. Place pan on a wire rack to cool completely.