1. Preheat your oven to 180°C. Grease and line a 30 x 20cm baking or roasting tin with baking parchment. Mix the sultanas with the zest and juice from 1 orange. 
2. Mix the flour, caster sugar, spices, bicarbonate of soda and a pinch of salt into a large bowl.  
3. Mix the eggs with the melted butter and sultana mixture then tip into the dry ingredients and stir.  
4. Stir in the grated veggies and scrape the mixture into the baking tin. Bake for 35 – 40 mins or until a skewer poked in the center comes out clean.  
5. Cool in the tin. 
6. Once cool, sift the icing sugar into a bowl and stir in the remaining orange zest plus enough juice to make a runny icing. 
7. Drizzle all over the cake and scatter with the crushed sugar cubes. Leave to set then slice into 15 squares. 
8. Serve! 

Created by Chef Paolo Armani, Worldchefs, Ireland