1. Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

2. Prepare the Carrot Cake Batter

• In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl, beat eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
• Stir the dry ingredients into the wet mixture, then fold in grated carrots and nuts (if using). Set aside.

3. Prepare the Cheesecake Batter

• In another bowl, beat cream cheese until smooth.
• Add sugar and beat until fluffy.
• Mix in eggs one at a time, then stir in vanilla extract and sour cream. Beat just until smooth.

4. Assemble the Cake

• Pour half of the carrot cake batter into the prepared pan and spread evenly.
• Carefully pour the cheesecake batter over the carrot cake layer.
• Gently spoon the remaining carrot cake batter over the cheesecake layer and smooth the top.

5. Bake the Cheesecake

• Place the pan on a baking sheet and bake for 60–70 minutes, or until the center is set and the edges are lightly golden.
• If the top begins to brown too quickly, tent it with foil during the last 15 minutes.

6. Cool and Chill

• Let the cheesecake cool completely at room temperature.
• Refrigerate for at least 6 hours or overnight for best results.

7. Make the Cream Cheese Frosting (Optional)

• Beat cream cheese and butter until creamy.
• Add powdered sugar and vanilla extract, mixing until smooth.
• If needed, add 1–2 teaspoons of milk to adjust consistency.

8. Frost and Serve

• Spread the frosting over the chilled cake and garnish with extra chopped nuts or a sprinkle of cinnamon.
• Slice and enjoy!