Heat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray.
In medium bowl, combine 1/3 cup sugar, egg product and oil; mix well. Add carrots, pineapple and orange juice; blend well.
In small bowl, combine flour, baking soda, 1 teaspoon cinnamon and salt; mix well. Add to carrot-pineapple mixture; stir just until dry ingredients are moistened. Spread batter evenly in sprayed pan.
In another small bowl, combine all topping ingredients; mix well. Sprinkle over batter.
Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes before serving.