• Make the streusel. In a medium bowl add the melted butter, flour, brown sugar, and cinnamon. Use a fork and mix to combine. Stir in the pecans. Set aside or place in the fridge so that the butter will set. 
• Preheat oven to 350°F. Line 8x8 inch pan with parchment paper. Spray and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, or using a large bowl and a whisk, mix the grated carrots, granulated sugar, brown sugar, melted butter, vegetable oil, egg and egg yolk. Once combined add the flour, baking soda, cinnamon nutmeg, salt, ginger, and cloves. 
• Mix until combined. If not using a stand mixer, use a rubber spatula to mix to combine, don’t overmix. 
• Pour the batter into the prepared pan. Take the streusel and break it apart and scatter it along the top of the batter. 
• Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs on it. Remove from the oven and let cool for 10-15 minutes. (You can let it cool to room temperature if you want but I love eating a slightly warm coffee cake!!) While the cake is cooling make the cream cheese glaze.

Cream Cheese Glaze

• In a medium sized bowl beat the cream cheese and butter until smooth. Add the powdered sugar, milk, and vanilla and mix until smooth. If it’s too thick add a tablespoon more of milk. If it’s too thin add a bit more powdered sugar. Using a spoon, drizzle the cream cheese glaze overtop of the baked carrot coffee cake. 
• Slice and enjoy!