In a dry thick bottomed pan, add in sugar and melt sugar over medium heat, swirling the pan if necessary to melt the sugar evenly.

When the sugar is dark amber in color, add in hot water. Be careful as it will bubble up.

Remove from the pan from the heat once the caramel is ready and set aside to cool down.

Preheat the oven to 350 F. Grease or line a loaf pan with parchment paper.

In a bowl, sift together flour, baking soda and salt.

In another bowl, add in your chopped dates plus toasted and chopped cashews. Add about a tbsp or two of the flour mixture and coat them. This will prevent the dates and nuts from sticking to the bottom. Set aside.

Also, in another bowl, mix very well eggs, sugar, oil, cooled caramel and vanilla.

Add in grated carrots and mix well.

Add the dry ingredients to the wet ingredients, making sure not to overmix.

Then add the flour-coated dates and nuts. Mix until just combined.

Pour this batter into the prepared pan and bake for 40-55 minutes or until a toothpick inserted in the middle comes out clean. The toothpick may come out wet from the oil.