Preheat oven to 350°. Grease three 8-inch round pans and line with parchment paper, then grease parchment paper.
In a bowl, whisk to combine flour, baking powder, baking soda, cinnamon, and salt. Set aside.
Using the paddle attachment on a stand mixer (or in a large bowl using a hand mixer), beat the vegetable oil and olive oil with both sugars until thoroughly combined.
Add the eggs, incorporating one at a time. Beat well.
Add the Woodford Reserve Bourbon. Fold in the carrots, pecans, and dates until combined. Combine the wet mixture with the flour mixture.
Bake in prepared cake pans for 30-35 minutes, or until a toothpick comes out clean from the center of the cake. Allow to cool slightly before removing from pans, and then cool completely on a wire rack.