Two classics in one irresistible dessert! This layered carrot cake cheesecake is rich, spiced, and topped with a smooth cream cheese frosting.

Carrot Cake Layer:

1½ cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp nutmeg

¼ tsp salt

½ cup granulated sugar

¼ cup packed brown sugar

2 large eggs

½ cup vegetable oil

1 tsp vanilla extract

1½ cups grated carrots

½ cup unsweetened applesauce

½ cup chopped walnuts or pecans (optional)

Cheesecake Layer:

1½ cups cream cheese, softened

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

¼ cup sour cream

1 tbsp all-purpose flour

Frosting:

Remaining cream cheese from the package

¼ cup powdered sugar

1 tsp vanilla extract

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Mix both sugars, eggs, oil, and vanilla in a large bowl.

Stir in carrots, applesauce, and nuts. Fold in dry ingredients. Pour into pan.

Beat cream cheese with sugar, eggs, vanilla, sour cream, and flour.

Pour cheesecake batter over carrot cake batter and smooth the top.

Bake 45–55 minutes until center is set. Cool 1 hour, then chill 4 hours or overnight.

For frosting, beat cream cheese, powdered sugar, and vanilla until smooth. Spread over chilled cake.

Add crushed pineapple to carrot cake batter for extra flavor.

Sprinkle toasted coconut on top for crunch.