Ingredients

• cooking spray
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 0.25 teaspoons salt
• 0.25 teaspoons ground nutmeg
• 1 cup salted butter
• 1 cup sour cream
• 1 cup white sugar
• 0.5 cups packed brown sugar
• 2 large eggs
• 2 cups shredded carrots
• 1 tablespoon vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (180 degrees C). Line a 9x13-inch baking pan with foil. Coat foil with cooking spray.
2. 2 For batter, whisk together flour, baking powder, cinnamon, salt, and nutmeg in a medium bowl.
3. 3 Beat softened butter in a large bowl with an electric mixer until light and fluffy. Gradually beat in sour cream, then white sugar, and brown sugar. Beat in eggs, 1 at a time.
4. 4 Stir in carrots and vanilla. Fold in flour mixture with a rubber spatula until just combined.
5. 5 Spread batter in prepared pan. The batter will be shallow, but will increase in volume as it bakes.
6. 6 For streusel, combine walnuts, brown sugar, cinnamon, and salt in a small bowl. Stir in melted butter until crumbly. Sprinkle streusel over cake batter.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 35 to 40 minutes. Let cool in pan for 10 minutes; lift from the pan with the edges of the foil.
8. 8 For glaze, beat together cream cheese and butter in a small bowl until smooth. Beat in 1/4 teaspoon vanilla, then powdered sugar. Beat in enough milk to make drizzling consistency.
9. 9 Serve coffee cake warm or at room temperature. Drizzle glaze over warm or cooled cake, or over each serving.

Nutrition per serving