2 c. all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. salt
3/4 c. egg substitute
1 c. sugar
3/4 c. Puritan oil
3/4 c. sour milk (1 tbsp. lemon juice in measuring cup, fill with 3/4 cup skim milk)
2 tsp. vanilla
1 (8 oz.) can crushed pineapple, well drained
1 c. chopped nuts
2 c. grated carrots
1 c. raisins

GLAZE:

1 c. sugar
1/2 c. sour milk
1/2 c. butter
1 tbsp. white corn syrup
1/2 tsp. baking soda
1 tsp. vanilla

Sift together flour, soda, cinnamon and salt; set aside. Beat eggs in bowl until lemon-colored; beat in sugar, oil, sour milk, and vanilla. Stir in flour mixture; stir in pineapple, carrots, nuts, and raisins. Pour into lightly greased floured 9 x 13 inch pan. Bake at 350 degrees for 55-60 minutes, until cake test done with wooden toothpick.

Glaze: Combine all ingredients except vanilla in saucepan; bring to a boil. Boil 5-6 minutes, until thick and syrupy; add vanilla. Poke holes in top of cake with wooden pick or fork; pour glaze over top while cake is still hot. Serve warm or store in refrigerator.