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Grease and line a 9×5-inch loaf pan; preheat the oven to 175°C (350°F).
Sift flour, baking soda, baking powder, ginger, cinnamon, and salt into a bowl.
Beat softened butter with brown sugar until light and fluffy.
Mix in eggs one at a time; stir in vanilla until smooth.
Gently fold in shredded carrots and chopped pitted dates.
Add dry ingredients in two additions, alternating with milk; mix just to combine.
Scrape batter into the pan and smooth the top.
Bake 50–60 minutes until a toothpick in the centre comes out clean.
Cool 15 minutes in the pan, then transfer to a wire rack to cool completely.
Slice with a serrated knife; serve plain or with fruit and yoghurt.