Preheat oven to 350°F (180°C). In large bowl, whisk together eggs, honey and butter until smooth and blended. Stir in carrots, walnuts, raisins, apricots and dates; set aside.
In separate bowl, whisk together flour, rolled oats, cinnamon, nutmeg, baking soda and salt. Stir in cereal. Pour over fruit mixture; stir with wooden spoon until well mixed and no dry ingredients remain.
Place dough by rounded 1 tbsp (15 mL), about 1 inch (2.5 cm) apart, on 2 parchment paper-lined baking sheets. Bake for 15 minutes in the oven on the top and bottom racks, switching and rotating pans halfway through, until firm when lightly pressed. Let cool on wire racks for 15 minutes.