In a medium mixing bowl, stir together the carrots, potato, apple, melted butter, and coconut sugar.
In a large mixing bowl, whisk the flours, baking soda, salt, and spices together. Stir in the bread crumbs.
Add the raisins and dates to the dry mixture in the large bowl. Stir in the carrot mixture.
Scrape the batter into the prepared ovenproof bowl. Cover with aluminum foil wrapped down the sides and around the bottom to secure it.
INSTANT POT INSTRUCTIONS: Add 1 cup of water to a 6-quart Instant Pot. Set the trivet inside. Set your foil-wrapped bowl of pudding batter carefully inside the pot on top of the trivet. With VENT OPEN, select SLOW COOK for 3 HOURS.
SLOW COOKER INSTRUCTIONS: You may set your foil-wrapped bowl into 1 cup of water in your slow cooker. Start it out on HIGH. If your water is boiling and evaporating, turn the slow cooker temperature down. Test the centre of the pudding for doneness after 3 hours of cooking. Cooking time may vary due to different temperatures of slow cookers. The pudding is done when you can poke a fork into the centre and it comes out clean or with dry crumbs on it.
STOVE TOP INSTRUCTIONS: Stand the bowl of pudding on a trivet in a saucepan large enough to allow you to put the lid on over it. Fill the saucepan with enough water to come about 1/3 up the sides of the pudding bowl. Cover the saucepan with a lid. Bring the water to a boil. Reduce and simmer for 3 hours. Test for doneness.
Serve Carrot Pudding warm with Coconut Sugar Sauce drizzled over each serving.
Coconut Sugar Sauce
In a small saucepan, bring butter to a boil over medium-high heat.
Reduce heat to low. Add sugar, whisking constantly, so as not to burn. Stir in cream and vanilla. Just as the sauce comes back to a boil, remove from heat. Drizzle over warm Carrot Christmas Pudding.
Carrot Christmas Pudding is best served warm with sauce drizzled over it. Leftovers will keep several days in the refrigerator.