Pulverize the oatmeal in a food processor or mill into a powder. Combine in a bowl with the soy milk, and let the oatmeal absorb the moisture.
Process the carrot in a food processor until it is very finely chopped. Roast the walnuts in a toaster oven for 5 minutes, and chop up roughly with a knife. Roughly chop the raisins.
Add the carrot, walnuts, and raisins to the bowl from Step 1, and mix well.
Sift in the ★ ingredients, and fold in using a rubber spatula until well incorporated.
Fill a cake pan (or a plastic container lined with parchment paper) about 80% of the way with the batter.
Start heating the steamer over high heat. When steam starts to rise, put in the pan from Step 5 and steam over high heat for 25 to 30 minutes. If a bamboo skewer inserted in the middle comes out clean it's done.
Cut up and serve as-is for breakfast. It is not that sweet.
Top with "Macrobiotic whipped 'cream'" (Recipe ID: 748693) to serve as dessert.
By the way, you can use quick-cook oatmeal (on the right) or regular oatmeal (on the left).
If you make this in small containers such as muffin tins, steam for 15 to 20 minutes.
Enjoy one of these for a healthy snack!
Story Behind this Recipe
This is a variation of "Oatmeal cinnamon steamed bread" (Recipe ID: 747104). I made this because I wanted to have a spicy American style carrot cake. (I used the spicy carrot cake recipe in the "VEGE BOOK3" cookbook as inspiration.)
You can use the oatmeal as-is, but please try processing it into a powder. The cake will have a moist, chewy texture. Prevent condensation from dripping onto the cake when you remove the lid by wrapping the steamer lid with a cloth and securing it with an elastic band. (Be careful not to let the cloth catch fire if you have a gas range!)