1. In a large bowl, combine 1 cup all-purpose flour, whole wheat flour, carrots, sugar, undissolved yeast, cinnamon, and salt. Heat water, milk, and butter until very warm (120* to 130*F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup all-purpose flour; beat 2 minutes at high speed. Stir in the dates and enough remaining flour to make a soft dough. 2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. 3. Punch dough down; shape into 6-inch round ball. Place in greased 9-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 1hour. 4. Brush with egg white. Bake at 375*F for 35 to 40 minutes or until done. Cover lightly with foil during last the 10 minutes to prevent excess browning. Remove from pan; cool on wire rack. 5. Drizzle Powdered Sugar Glaze on top of bun in the shape of a cross. Decorate cross with sliced almonds. Enjoy! 6. Powdered Sugar Glaze. 7. In a small bowl, combine powdered sugar, milk and butter. Stir until smooth. ---------------------------------------------------------------------------
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