Pre-heat oven to 350 F (180 C), grease and flour a 10 inch bundt (tube pan) or a 9 inch round cake pan.
CARROT COFFEE CAKE
In a large bowl whisk together the flour, baking powder, baking soda, cinnamon, salt and shredded carrots.
In a medium bowl beat on medium speed the sugars, eggs, yogurt and milk until combined (1-2 minutes) then add the oil and beat until smooth (approximately one minute).
Then pour the creamed mixture into the dry mixture and stir (do not beat) to combine (stir 18 times, do not over stir).
Spoon into prepared pan and top with the streusel topping. Bake for 45 minutes then reduce heat to 325 F (165 C) for approximately 15 minutes or until tooth pick comes out clean. Let cool completely before serving. Enjoy!
In a medium bowl combine brown sugar, flour, cinnamon cut in butter until crumbly then stir in the chopped nuts.