Start by pre-heating your oven to 180c. Also grease an 8 inch square cake tin, leave this aside.

In a pot, add the milk and let this come to a boil. Once it comes to a boil, take it off the heat, and mix in the chopped dates and baking soda. Cover and leave this aside for 10 minutes so the dates can soften.

After 10 minutes, pour this into a food processor or blender, and process until smooth.

In a large bowl, add the softened butter, light brown sugar and vanilla. Beat these together for 5 minutes.

Add the eggs and the blended date mixture into this. Mix until combined.

In a small separate bowl, whisk together the flour, baking powder, salt, cinnamon, cardamon, ginger and nutmeg.

Add this into your other bowl, along with the grated carrots. Mix everything together, just until combined.

Add this batter into your prepared cake tin, then bake in your pre-heated oven for around 1 hour, or until a toothpick inserted into the centre comes out clean.

Whiles the cake is baking, make the sauce.

Add all the ingredients for the sauce into a pot and place this onto medium heat. Heat just until all the butter has melted and the mixture starts to come to a boil. Leave this aside.

Once your cake has baked and it is still hot, poke some hole into it using a knife or skewer.

Pour half of the sauce over this, then leave this aside for at least 30 minutes so that the sauce can soak into the cake.

Now cut the cake into slices and serve with the leftover sauce and some ice cream or whipped cream. Enjoy!