In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, nutmeg, and cinnamon.
In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and water; mix just until combined. Add dry ingredients and mashed sweet potato; mix just until combined. Add pecans, dates, and carrots; mix just until combined, scraping down the sides with a rubber spatula as necessary.
With a rubber spatula, scrape batter into prepared loaf pan and smooth the top. Bake 70 minutes, or until a knife inserted in the center comes out moist but clean.
Remove bread from oven and let cool in the pan on cooling rack for 15 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or, for best results, wrap tightly with plastic wrap and refrigerate overnight. Then slice, toast and serve warm with butter.
Feel free to swap in your favorite nuts and / or dried fruits for those I've suggested.
Store wrapped tightly in the refrigerator for up to a week.