Preheat the oven to 350ºF. Grease a 2-quart casserole or 10-inch pie dish with butter or shortening and set aside.

Melt 3 tablespoons butter in a skillet over medium-low heat. Once melted, add the carrots and cook for 7 to 8 minutes until softened. Set aside.

Combine the flour, brown sugar, baking soda, baking powder, cinnamon, ginger, and nutmeg in a large bowl.

Add the egg, whole milk, and 1 teaspoon vanilla extract to the dry ingredients. Beat with an electric mixer until smooth, but don’t overwork the mixture.

Fold the dates, hazelnuts, and cooked carrots into the batter.

Pour the batter into the prepared casserole or pie dish. Transfer to the oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.

Combine heavy cream, 1 teaspoon vanilla extract, and ¼ cup powdered sugar in a bowl. Beat with an electric mixer at medium-high speed until stiff peaks form. Transfer to the refrigerator until needed.

Remove the carrot pudding from the oven and let it stand for 20 to 30 minutes.

Slice the carrot pudding and serve warm with whipped cream. If desired, scatter roughly chopped hazelnuts on each slice. Enjoy!