1. Preheat oven to 180°C.
2. Line base and sides of a 23-cm loaf tin with baking paper.
3. place oil, sugar and eggs in a large bowl and beat with an electric mixer until smooth and creamy.
4. Sift flours, bicarb soda and allspice together in a separate bowl. Add carrot, sultanas and walnuts.
5. Fold dry mixture through wet mixture and pour into loaf tin.
6. Bake for 40 minutes, then check cake and cover top with foil to prevent burning (if necessary).
7. Return cake to oven and bake for another 40 minutes, or until a skewer inserted into the cake’s centre comes out clean. If skewer is sticky, bake for approximately 10 more minutes.
8. Turn cake onto a wire rack and let cool completely before serving.