Published Sunday, 17 August, 2014 by Beth Bradshaw
1) grease and line a loaf tin or a round sandwich tin - whichever you prefer and preheat your oven to 190c.
2) whisk the eggs in bowl for 5 minutes, then add the oil and sugar and whisk further until fully combined. Gently fold in both the flours, followed by the carrot, beetroot, sultanas, zest, baking powder and spices.
3) pour into your greased tin and level out, then place in the oven for 30 minutes. Don't be tempted to keep opening the oven to see if its done - keep the door shut! Test your cake with a wooden skewer to see if its cooked - if it comes out clean, its cooked. If not, put it back in for 5 minutes and check again. Repeat if nessaccary
4) dust with icing sugar and serve!.