In a large mixing bowl, combine flur, oats or bran, cornstarch, baking powder, allspice,
cinnamon, and salt. Toss in the grated carrots. Add the water, sugar or maple syrup,
and oil or butter, and mix gently.
Spoon the batter into a lightly oiled or lined muffi pan, so each tin is about two-thirds
full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Allow to
cool in pan for 5 minutes before transferring to a baking rack.