Ingredients:

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup packed light brown sugar
  • 1/3 cup vegetable oil (such as canola)
  • 2 large eggs (for cake batter)
  • 1.5 cups shredded carrots
  • 1/4 cup chopped pecans
  • 2 (8 ounce) packages cream cheese, softened (for filling)
  • 3/4 cup granulated sugar (for filling)
  • 2 large eggs (for cheesecake filling)
  • 1/4 cup full-fat sour cream
  • 1 teaspoon vanilla extract (for filling)
  • 3 ounces cream cheese, softened (for frosting)
  • 1/3 cup unsalted butter, softened
  • 1.5 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan. Wrap the bottom and sides tightly with heavy-duty foil for the water bath. In a bowl, whisk together flour, baking soda, spices (cinnamon, ginger, nutmeg), and salt. In a separate bowl, whisk brown sugar, oil, and 2 eggs until smooth. Fold in carrots and pecans, then gently incorporate the dry mixture.
  2. Spread the carrot cake batter evenly across the bottom of the prepared springform pan. Set aside.
  3. In a large mixer bowl, beat the 2 packages of cream cheese until smooth. Gradually beat in granulated sugar until combined. Add 2 eggs, one at a time, mixing only until just combined. Stir in sour cream and 1 teaspoon vanilla extract. Do not overmix.
  4. Pour the cheesecake filling evenly over the carrot cake layer. Place the foil-wrapped springform pan inside a large roasting pan. Fill the roasting pan with boiling water, reaching halfway up the side of the springform pan. Bake for 65 minutes, or until the edges are set and the center jiggles slightly.
  5. Turn off the oven and prop the oven door open slightly, leaving the cheesecake inside the water bath for 1 hour. Remove the cheesecake from the water bath, cool completely at room temperature, then cover and chill for at least 6 hours, or preferably overnight.
  6. For the frosting, beat the 3 ounces of softened cream cheese and butter until fluffy. Gradually beat in powdered sugar and 1 teaspoon vanilla extract until smooth. Remove the chilled cheesecake from the springform pan, spread the cream cheese frosting evenly over the top, slice into 10 servings, and serve.