Step 1: Preheat your oven to 350°F (175°C) and grease an 8-inch square or round baking pan.
Step 2: In a small bowl, combine the chopped dates, boiling water, and 1/2 teaspoon of baking soda. Let sit for 10 minutes, then mash with a fork until a chunky paste forms.
Step 3: In a medium bowl, whisk together the flour, 1 teaspoon baking soda, salt, and cinnamon.
Step 4: In a large bowl, cream the butter and brown sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla and grated ginger.
Step 5: Fold in the grated carrots and the date mixture until well combined.
Step 6: Gradually add the dry ingredients to the wet ingredients, stirring just until no streaks of flour remain.
Step 7: Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick comes out clean.
Step 8: While the cake bakes, prepare the glaze by simmering butter, brown sugar, heavy cream, and salt in a saucepan for 5 minutes until thickened.
Step 9: Poke holes in the warm cake with a skewer and pour half the glaze over it. Serve the remaining glaze on the side.