Cinnamon Streusel Topping

1. Combine the brown sugar, flour, cinnamon, and butter for the topping in a small bowl.
2. Mix together with your hands, gently massaging the dry ingredients into the butter.
3. Continue to mix until the butter is in pea sized pieces or slightly larger.
4. Chill until ready to use.

Carrot Coffee Cake

1. Preheat oven to 350º F.
2. Squeeze out any excess juices from the carrots by squeezing them through paper towels. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the sugars and oil together on medium speed until combined.
4. Add the eggs, one at a time, with the mixer on medium speed, and scrape down the sides of the bowl as needed.
5. Add the sour cream followed by the flour, baking powder, salt, and cinnamon. Add in the shredded carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Prep an 8 inch springform pan by coating it with cooking spray.
7. Carefully pour the batter into the pan and smooth it out with an offset spatula. Sprinkle the top with an even layer of crumb topping.
8. Bake for 60-65 minutes until a toothpick inserted into the center of the cake comes out clean.
9. Cool for 15 minutes on a cooling rack before gently running a knife along the edges. Place the pan on top of a small jar or cup and gently open the pan, pushing the sides of the pan down off of the base to release it.

Assembly

1. Sift the powdered sugar into a small bowl and pour in the cream. Whisk together until combined.
2. Transfer the vanilla icing to a pastry bag or use a spoon to drizzle the icing onto the cooled cake in a zigzag motion.
3. The cake is best served slightly warmed. Enjoy!