1 large carrot (approximately 160g/5¼oz), grated
1 tsp finely grated root ginger
400g tin chickpeas, drained and rinsed
½ tsp bicarbonate of soda
1 tbsp ground cinnamon
70-80g/2½- 2¾oz dates
3 pinches salt
1 tbsp vanilla extract
1 free-range egg