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Preheat the oven to 180C fan/gas 6. Line a baking tin, about 23x33cm, with nonstick baking paper.
Place the pitted dates in a small bowl. Cover them with boiling water and add the bicarbonate of soda. Let them soak for 10 min, until softened. Drain the dates, and then mash or blend into a paste.
In a large bowl, whisk together the wholemeal flour, baking powder, cinnamon, nutmeg, ginger and oats. Mix well to combine.
In a separate bowl, whisk the eggs. Stir in the olive oil, brown sugar, mashed dates, milk and orange zest. Mix until smooth.
Gradually fold the wet ingredients into the dry ingredients. Add the grated carrot and chopped nuts, stirring until just combined.
Pour the batter into the prepared baking tin and spread it out evenly. Bake for 25-30 min, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely in the tin.
In a medium bowl, beat the cream cheese until smooth. Add the maple syrup and vanilla extract, mixing until creamy.
Once the cake has cooled, spread the icing evenly over the top. Cut into 10 slices and serve.