Pre-heat the oven to 170°C/150°C fan assisted oven/gas 3 and line and grease two 8 inch x 4 inch round cake tins.
Whisk the sugar with the orange zest until fragrant.
Add the olive oil and mix until thoroughly combined.
Add the eggs one at a time and the vanilla extract.
In a separate bowl whisk together the flours, baking powder, bicarbonate of soda, spices, salt and black pepper.
Fold the flour into the wet ingredients one third at a time.
Stir in the grated carrots until completely combined.
Divide the batter between the two baking tins and bake for about 35 minutes (cover with foil after 20 mins).