Instructions:
1. Prepare the Carrot Cake Layer:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
Fold in the grated carrots, crushed pineapple, and chopped nuts until evenly distributed throughout the batter.
Divide the batter equally between the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool completely in the pans before assembling the cake.
2. Prepare the Cheesecake Layer:
Lower the oven temperature to 325°F (160°C).
In a mixing bowl, beat the softened cream cheese until smooth.
Add the granulated sugar and beat until creamy.
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the sour cream and vanilla extract until the batter is smooth and well combined.
Pour the cheesecake batter into a greased and lined 9-inch springform pan.
Bake for 40-45 minutes or until the edges are set, but the center still jiggles slightly.
Turn off the oven and let the cheesecake cool inside with the oven door slightly open for about an hour.
Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until thoroughly chilled.
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