✓ Preheat the oven to 350°F (180°C). Prepare a 9-inch springform pan by greasing it and lining the bottom with parchment paper.

✓ Beat the cream cheese until smooth. Add granulated sugar and beat until combined.

✓ Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

✓ Whisk together flour, baking soda, cinnamon, nutmeg, and salt.

✓ Mix vegetable oil, light brown sugar, and granulated sugar. Add eggs and mix well.

✓ Combine the wet and dry ingredients, then fold in finely grated carrots.

✓ Pour half of the carrot cake batter into the prepared pan. Bake for 15 minutes.

✓ Pour the cheesecake batter over the baked carrot cake layer.

✓ Bake for an additional 45-50 minutes or until the edges are set and the center is slightly jiggly.

✓ Let the cheesecake cool completely in the pan.

✓ Once cooled, prepare the frosting by beating cream cheese and butter until smooth.

✓ Add powdered sugar and sour cream, beating until combined.

✓ Spread the frosting over the cooled cheesecake.

✓ Garnish with chopped pecans if desired.