Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan. Line the bottom with parchment paper for easy removal.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
Step 3: In a large mixing bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, followed by the vanilla extract. The mixture should be smooth.
Step 5: Gently fold in the grated carrots, grated apples, and chopped dates until evenly distributed.
Step 6: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined. Do not overmix the batter.
Step 7: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the cake to cool completely in the pan before removing. This helps the sticky texture set.
Step 9: For the vanilla cream, whip the heavy cream, powdered sugar, and vanilla bean paste in a chilled bowl until stiff peaks form.
Step 10: Spread the vanilla cream generously over the cooled cake and serve immediately.