In a large mixing bowl, beat together 1/2 cup of softened butter, 1/2 cup of granulated sugar, 1/2 cup of brown or coconut sugar, 2 room temp eggs, 1 tsp of vanilla, and 3/4 cup of room temp milk until smooth. Then, mix in 2 cups of all purpose flour, 2 tsp of baking powder, 1/4 tsp salt, 1/2 tsp of cinnamon, 1/4 tsp of nutmeg, and 1/4 tsp of cloves until just combined. Be careful to not over mix! Then, fold in 1 cup of shredded carrots. Transfer the batter to a buttered and/or lined baking dish. Then, mix together the streusel topping—1 cup of brown or coconut sugar, 3/4 cup of all purpose flour, 1 tsp of cinnamon, 1/2 cup of softened butter, and a pinch of salt. Crumble this on top of the coffee cake, and transfer to the oven to bake on 375F for 45 minutes. Once it’s done baking, let it rest for about 15 minutes before serving and topping with cream cheese icing.
