I was asked to post this eggless, dairyless cake.  Here it is:

Carrot Cake:

1/3 cup margarine
1 3/4 cups packed brown sugar
2 cups grated carrots
2 1/2 cups unbleached white flour
1/2 cup whole wheat flour
1 teaspon dry egg-replacer powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp each: nutmeg and cloves (we leave out the cloves--don't like it)
1/2 cup soymilk with a few drops lemon juice added
1/2 cup water

Cream margarine and sugar. Add carrots and beat. Sift dry ingredients into
carrot mixture. Add soymilk and water and mix until just blended.  Pour
into two 8-inch buttered, floured pans and bake in a 350 oven for about 35
minutes. makes 2 8-inch layers.

Rachele Shaw
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