Carrot Cake Coffee Cake

Ingredients

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups finely grated carrots (about 4 medium carrots)
• ½ cup all-purpose flour (for streusel)
• ½ cup rolled oats
• ½ cup brown sugar, packed (for streusel)
• ½ teaspoon ground cinnamon (for streusel)
• ¼ cup unsalted butter, melted (for streusel)
• ½ cup chopped walnuts or pecans (optional)
• 8 oz cream cheese, softened (for frosting)
• ¼ cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 teaspoon vanilla extract (for frosting)
• ½ teaspoon ground cinnamon (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
3. In another bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
6. Gently fold in the grated carrots until evenly distributed.
7. In a separate bowl, combine flour, oats, brown sugar, and cinnamon for the streusel. Pour in the melted butter and mix until crumbly.
8. Pour the batter into the prepared baking dish and sprinkle the streusel topping over the batter.
9. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cake to cool, then prepare the cinnamon cream cheese frosting and spread over the cooled cake.