1 cup wheat flour, bran removed 1 cup rolled oats 2 tablespoons egg replacer 1 tablespoon cream of tarter 1/2 tablespoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon cardamom (optional-hard to find spice) 4 tablespoons soy margarine 3 tablespoons brown rice syrup 1/4 cup soymilk 3-4 medium carrots, cleaned and chopped 3/4 cup raisins Preheat the oven to 350. Lightly grease a glass pie plate or 9" square baking pan with soy margarine. In a bowl, combine the flour, oats, egg replacer, cream of tarter, baking powder, salt, cinnamon, and cardamom and mix well. In a small saucepan, melt the margarine with the brown rice syrup. Put in a blender with the soymilk and blend. Add the carrots to the blender a few pieces at a time until all the carrots are grated in the mixture. Pour the blender mixture into the dry ingredients and mix well. Work in the raisins- batter will be thick. Press into the baking pan. Bake until browned- about 35 minutes. Let cool 5-10 minutes before serving.