In a large mixing bowl, combine 1 cup of whole wheat flour, yeast, honey, and allspice.

Add the very warm water to the dry ingredients and beat for 2 minutes at medium speed using an electric mixer, scraping the bowl occasionally.

Increase the mixer speed to high and beat for an additional 2 minutes.

With a spoon, stir in the grated carrots, chopped dates, and enough remaining whole wheat flour to make a soft dough.

Turn the dough out onto a floured surface and knead it for about 4 to 5 minutes until smooth and elastic.

Place the kneaded dough in an oiled bowl, turning it once to coat the top with oil.

Cover the bowl and let the dough rise in a warm place until doubled in size, which should take about 1 hour.

Once the dough has doubled in size, punch it down and transfer it to a floured surface.

Roll the dough out into a 7 x 12-inch rectangle.

Roll up the dough tightly from the short end, pinching the seam and ends to seal.

Place the rolled dough, seam side down, in an oiled loaf pan.

Cover the pan and let the dough rise in a warm place for another hour, or until doubled in size.

Preheat the oven to 375°F (190°C).

Bake the risen loaf in the preheated oven for 30 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.

Once baked, remove the loaf from the pan and cool it on a wire rack before slicing.