Sponge – With a food processer (or manually) finely grate the carrots, add the juice of 1 lemon, mix thoroughly and set aside. Roughly chop the dates and set them aside as well. Melt the butter then combine all the remaning ingredients into a food processer, then blend together. Don’t worry, it is normal at this stage having a crumble-like dough instead of a smooth one. It will achieve the perfect texture once the carrot are added. With a spatula incorporate the carrots (with their juices) and the chopped dates to the dough, then fill 2 18cm rounded trays with half of the dough each. Bake for 30 minutes or until after piercing it with a skewer it comes out clean and dry). Allow to cool completely.