• Start by preheating the oven to 350 degrees.
• While preheating, prepare a 1- inch tube pan and spray it with nonstick cooking spray.
• Next, grab a large bowl and add in the flour, baking soda, baking powder, and sugar and whisk. Then set aside for later.
• Grab another bowl and mix together the oil, milk, eggs, and vanilla. Once that is mixed, add the wet ingredients to the dry and stir together.
• Once mixed, take and add in the nutmeg, ginger, cinnamon, and carrots.

Streusel Topping:

• To make the topping, you're going to want to whisk the brown sugar, cinnamon, and flour together.
• Then add in the butter and cut the ingredients using a pastry blender until the entire mixture looks like sand.
• Once that is achieved, add in the chopped pecans and stir.
• Next, take and pour half of the cake batter into the prepared pan. Then, top it with half of the streusel mixture.
• Once that is done add the remaining batter on top and then top that with the rest of the streusel.
• Bake for 50-60 minutes until the toothpick comes out clean. Allow the cake to cool for 30 minutes, then remove from the pan. Place it on a wire cooling rack to cool entirely.

Icing Glaze:

• Once the cake is cool, make the cream cheese glaze by combining the cream cheese and butter, using a mixer. Add in the vanilla and mix.
• Then, beat in the powdered sugar and one tablespoon of heavy cream. You can add more cream until it's like you want it.
• When the cake is cooled, lift it off the inner tube pan and place it on a wire cooling rack.
• Drizzle the glaze over the top of the cake and allow the glaze to set before enjoying.