Preparation Steps

• Preheat oven to 325°F. Grease and flour a 9-inch springform pan.
• In a large bowl, whisk together flour, cinnamon, nutmeg, salt, and baking soda.
• In another bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
• Gradually add the dry ingredients into the wet ingredients and mix until combined. Fold in grated carrots.
• Pour carrot cake batter into the prepared pan. Set aside.
• In a medium bowl, beat cream cheese until smooth. Add sour cream, powdered sugar, and 1 egg; mix until fully incorporated.
• Carefully spread the cheesecake mixture over the carrot cake batter in the pan.
• Bake for 50-55 minutes, until the cheesecake layer is set and toothpick inserted into the carrot cake layer comes out clean.
• Allow cake to cool completely before removing the springform pan. Chill in refrigerator for at least 4 hours before serving.