Heat your oven to 160C fan-forced (180C conventional). Grease and line a 25cm square tin. Sift the flour, baking powder and bicarb together. Add the salt, vanilla, eggs, olive oil, orange juice and zest, grated carrots, pineapple and sugars and mix to combine. Transfer to the cake tin and bake for 1 hour and 10 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then remove.
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