Prepare the fruits: In a bowl, add the chopped dates and raisins. Pour warm water or warm orange juice over them and let soak for about 10 minutes. This will plump up the dried fruit and help it stay moist throughout the baking process. After soaking, drain the fruits well to remove any excess liquid.
Make the batter: In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In another bowl, whisk together the eggs, vegetable oil, brown sugar, white sugar, and vanilla extract until smooth. This mixture should be light and well-combined.
Add the grated carrots and soaked fruit to the wet mixture and stir gently to combine. The carrots will add moisture, and the soaked fruit will contribute sweetness and texture.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients and fold gently until fully combined. Be careful not to overmix the batter, as this can lead to a denser loaf.
Optional enhancers: If you’re using walnuts and/or orange zest, fold them into the batter now. These ingredients will add texture and a fresh citrus flavor to the bread.
Bake the bread: Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles. Bake for 55–65 minutes, or until a skewer or toothpick inserted into the center comes out clean but moist. The loaf should be golden brown on top and firm to the touch.
