Carrot Coffeecake with Poppyseed Streusel

Carrot Coffeecake with Poppyseed Streusel
from Vegetarian Planet

3 large carrots (about 3/4 pounds), peeled and chopped
2 cups plus 3 tablespoons unbleached white flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cardamom (optional)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
3/4 cup sugar
2/3 cup canola or corn oil
2 tablespoons poppy seeds
1/4 cup sour cream [I used the fat free kind]

Streusel:
1/2 cup poppy seeds
2 tablespoons butter, softened, plus a bit for greasing the pan
1 1/3 cup walnutes
1/2 cup brown sugar, lightly packed
3 tablespoons unbleached white flour

1) Preheat the over to 350. Grease a tube or Bundt pan.
2) In a food processor, grind the carrots for 1 to 2 minutes, almost to a puree. Transfer them into a small bowl, and set it aside.
3) Grind the streusel ingredients in the food processor for 1 minute.
4) In a large bowl, combine the flour, cinnamon, nutmeg, cardamom (if you like), baking powder and soda, and salt. In a smaller bowl, whisk together the eggs, sugar, oil, ground carrots, poppy seeds, and sour cream. Add the liquid mixture to the dry, stirring with a wooden spoon. Transfer half the batter to the cake pan. Sprinkle half of the streusel onto the batter, then pour the remaining half of the batter over the streusel. Top with the remaining streusel.
5) Bake the cake for 1 hour or until a knife inserted into the center comes out clean. Let the cake cool in its pan for 30 minutes before inverting it onto a serving dish. Serve at room temperature.