• Preheat the oven to 350F (180C). Wrap the outside of a 9-inch (23-cm) springform pan with aluminum foil so that the bottom and sides are covered. Lightly grease the inside of the pan and dust with flour.

Streusel

• Stir together the flour, brown sugar, granulated sugar, and cinnamon until there are no lumps.
• Stir in the melted butter. It should feel like damp sand and form small crumbles. I do this with a fork. Set aside.

Carrot Cake Batter

• In a medium bow, whisk together the flour, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
• In a large bowl, whisk together the melted butter, sugars, eggs, and vanilla extract until there are no lumps of sugar or pieces of egg visible.
• Whisk the shredded carrots, drained pineapple and sour cream into the wet ingredients.
• Stir the dry ingredients into the wet ingredients. Do this by hand using a rubber spatula or wooden spoon to avoid over mixing. When finished, you should no longer see streaks of flour in the batter. The batter will be thick.

Assemble and Bake

• Pour the batter into the prepared pan and smooth the top. Sprinkle the crumble over the top so that there's an even layer. Use small crumbles so that they don't sink into the batter. There will be a lot of crumble - you may choose not to use all of it.
• Bake in the middle of the preheated oven for about 25-32 minutes, or until the top is golden and an inserted toothpick comes out clean. If you are unsure if the cake is done baking, give it a few extra minutes. This cake is extremely moist, so it's unlikely to dry out. Note: Because of the weight of the crumbles, the cake may not have a perfectly domed top when it's done baking.
• Cool the cake in the pan.

Glaze & Serve

• In a small bowl, whisk together 1 cup powdered sugar and 2 tablespoons of cream (or milk). Keep whisking until smooth. Whisk in a little more powdered sugar and cream/milk until the glaze is thin enough to drizzle but opaque in color. If you use cream, you may need a little more for the glaze because it's thick.
• Gently trace around the edge of the cake with a thin knife. Then unwrap the foil and carefully unclamp the outer ring of the cake pan. If the pan is still slightly warm, that's OK, but it shouldn't be hot. Drizzle the glaze over the cake. Serve the cake on the bottom of the springform pan (I always place it on a plate with it still on the bottom of the springform). Use a sharp knife to slice so that you can cut through the streusel.