Add sugar to a heavy-bottom pan and place it on medium heat. The sugar will start melting slowly. Do not be tempted to increase the heat.

Let the color turn into a light amber color. Keep 1/4 cup hot water next to you. (It takes only a few seconds for the caramel to change from perfect to burnt, so be careful)

After that, you will start seeing bubbles. Immediately add the hot water and mix with a spoon. When you add water it might splatter so be very careful.

Transfer into a shallow bottom heatproof bowl and cool completely before using it. (Check notes if caramel thickens)

Grate the carrot and keep aside. Finely chop the dates. Chop the cashews if you like.

Preheat the oven to 160 Degrees Celsius/ 325 Degrees Fahrenheit. Line an 8*3 inch cake pan with parchment paper, coat with oil and dust with flour.

Whisk together flour + baking soda + salt and keep aside.

In another bowl mix eggs + sugar until you reach the consistency of mayonnaise.

To this, add oil and beat well for additional 2-3 minutes.

Now add the cooled caramel and vanilla and mix well again

Add flour little at a time and mix only until incorporated.

Squeeze the carrots well with both your hands to remove as much water as possible. Add the carrot to dates and mix well. Sprinkle 1 tablespoon of flour over this and coat well. (This is important or the dates and carrots can sink to the bottom.

Add the carrots dates mix and fold it well into the batter.

Pour into the prepared cake pan, place in the center of the oven and bake for 60-70 minutes or until a skewer inserted in the center of the cake comes out clean.

Please refer to the notes before you start baking. Also, if you want to bake a flat cake without a dome, read the blog post.