Melt your Stork in a saucepan over a low heat and add the sugar also. Pre heat your oven to 180 degrees and grab a Bundt tin of choice. These quantities will also suit a deep 8 inch round cake tin or large loaf tin.
In a mixing bowl sift your flour, spices & baking powder into a bowl.
Grab your grated carrot and mix into the four also – coating the carrot well with flour. Add the dates and Raisins and do the same.
Whisk your eggs.
Remove the Butter mix from the heat and allow to cool slightly. Add the eggs to the wet mixture also – fold them in.
Make a well in your flour mixture and pour in the butter mixture, stirring and combining well.
Grease (or line if you can) your tin of choice and pour in your mixture; it will be batter like.
Bake for 50 minutes on 180 until golden and risen. Check if a skewer comes out clean – especially if baking in a Bundt tin due to the depth.
Allow to cool. Ice with a generous drizzle of lemon icing for a zingy flavour!