4 eggs substitute
2 c. sugar
1 1/4 c. canola oil
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
2 tsp. cinnamon
2 c. grated carrots
1 small can crushed pineapple

Beat egg substitute for 5 minutes. Mix in sugar, oil and vanilla. Add flour, soda, salt and cinnamon. Mix well. Stir in carrots and pineapple with juice. Pour into 9 x 13-inch pan, well-greased and floured. Bake at 350° for 40 to 45 minutes. Serve with low-fat vanilla frozen yogurt.