Preheat your oven to 350ºF (175ºC). Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. If using an 8-inch pan, ensure it’s at least 3 inches tall. Check the pictures above for reference on how to line the pan with parchment. Grease both the pan and parchment paper with spray oil to prevent sticking.

In a mixing bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Whisk well and set aside.

In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until fully incorporated. You can use a hand mixer or stand mixer on medium speed for this step.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed or using a whisk to combine. Once the dry ingredients are almost fully incorporated, add the shredded carrots and fold them into the batter using a spatula until combined. Set the mixture aside.

In a large mixing bowl, beat the cream cheese for 1 minute using a hand mixer or stand mixer with a paddle attachment.

Add the granulated sugar and brown sugar to the cream cheese, beating for another minute. Scrape down the sides of the bowl and continue mixing for an additional 30 seconds.

Add the sour cream and mix to combine.

Add the eggs one at a time, mixing well after each addition. When you add the last egg, also include the vanilla extract and salt. Mix until fully combined.

Pour one-third of the carrot cake batter into the bottom of the prepared pan.

Next, pour one-third of the cheesecake batter right in the center on top of the carrot cake layer.

Add another third of the carrot cake batter, followed by another third of the cheesecake batter.

Pour the remaining carrot cake batter, then finish with the remaining cheesecake batter.

Bake in the oven for approximately 50 minutes, or until the center is slightly jiggly, and the edges are set. If the edges start to brown too much but the center isn't fully set, cover the pan loosely with foil to prevent further browning—just ensure the foil doesn’t touch the cheesecake top.

Once done, turn off the oven, prop the door open slightly, and let the cheesecake cool in the oven for an additional 20 minutes to prevent deflation.

Remove the cheesecake from the oven and let it cool completely. Once cooled, refrigerate the cheesecake for at least 6 hours, preferably overnight. Do not remove the ring from the springform pan until the cheesecake is fully chilled.

In a small saucepan over medium heat, add the butter and sugar. Once they begin to melt, stir in the chopped pecans.

Continue stirring the mixture for about 4 minutes, until the pecans are toasted and caramelized.

Remove the pan from the heat and pour the pecans onto a baking sheet or plate lined with parchment paper. Allow them to cool.

In a medium bowl, beat the cream cheese and butter together using a mixer for about 30 seconds.

Add the powdered sugar, mixing on low speed until combined. Then, increase the speed to medium-high and beat for an additional minute.

Add the vanilla extract and mix until fully incorporated.

Remove the cheesecake from the refrigerator and carefully remove the springform ring and parchment paper.

Spread the cream cheese frosting evenly over the top of the chilled cheesecake using a spatula.

Top the frosted cheesecake with the caramelized pecans, spreading them evenly across the surface.

Your Homemade Carrot Cake Cheesecake is now ready to be enjoyed!