For the Carrot Cake • 2 ½ cups all-purpose flour (315g) • 1 cup granulated sugar (200g) • 1 cup light brown sugar (200g) • 1 ½ teaspoons baking soda • 1 teaspoon baking powder • 1 teaspoon table salt • 2 teaspoons ground cinnamon • ½ teaspoon ground nutmeg • 1 cup vegetable oil (235ml) • ½ cup unsalted butter melted (113g) • 4 large eggs room temperature preferred • 1 Tablespoon vanilla extract • 3 cups grated carrots peeled (340g) • 1 cup chopped walnuts or pecans (125g)

For the Cheesecake • 24 oz cream cheese softened (340g) (use brick-style cream cheese, not the spreadable kind sold in tubs) • ¾ cup granulated sugar (150g) • 1 teaspoon vanilla extract • ½ cup full-fat sour cream (120g) • 3 large eggs room temperature preferred

For Frosting • 8 oz cream cheese softened (226g) • ½ cup unsalted butter softened (113g) • 1 teaspoon vanilla extract • ¼ teaspoon table salt • 3 cups powdered sugar (375g) • 1 Tablespoon heavy cream

In a large bowl, use an electric mixer to beat together cream cheese, sugar and vanilla extract until smooth and creamy.

Stir in sour cream until  well-combined.

With mixer on low-speed, add eggs one at a time, stirring until just-combined after each addition. Be careful not to over beat or cracking will occur.

Preheat your oven to  325F (165C) and line the bottom of an 8” springform pan with parchment paper.

Pour batter into prepared springform pan and transfer to the center rack of 325F (165C) oven. Bake for 35 minutes or until cheesecake is set.

Remove cheesecake from oven, allow to cool for ten minutes then carefully run a knife between the cheesecake and the rim of the pan. Refrigerate for at least 4 hours or up to 2 days.

Now for the Cake... In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, cinnamon and nutmeg until well-combined.

Add oil and melted butter and stir until well-combined (mixture will be thick, but make sure batter is well-combined and no flour spots remain).

Stir in eggs, one at a time and mix until well combined. 

Stir in vanilla extract, carrots, and walnuts or pecans (if using).

Preheat oven to 350F (175C) and line the bottom of each pan with a round of parchment paper for extra insurance against sticking.

Divide batter into prepared pans and transfer to 350F (175C) oven and bake for 40 minutes or until a toothpick inserted in the center of the cake comes out clean. 

Allow cakes to cool in pan for 10-15 minutes then run a knife around the edge of the pan to loosen the cake from the sides. Then, invert to a cooling rack to cool.

Now on to your frosting... In a large bowl, use an electric mixer to beat together butter, cream cheese and salt until smooth.

Add vanilla and stir well.

With mixer on low-speed, gradually add powdered sugar until ingredients are completely combined.

Add heavy cream and gradually increase mixer speed to high, then beat for 15-30 seconds until light and creamy.

Level cakes if needed then place one cake layer on cake platter and cover with a thin layer of frosting.

Carefully invert cooled cheesecake on top of the cake layer, cover with another layer of frosting,  and top with remaining  cake layer.

Spread a smooth layer of frosting over the entire cake.

Cut, serve and enjoy!