Step 1: Prepare the Pan & Preheat Oven

1. Preheat your oven to 325°F (163°C).

2. Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Carrot Cake Batter

1. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

2. In a large bowl, whisk eggs, sugars, oil, and vanilla until well combined.

3. Fold in grated carrots, crushed pineapple, and nuts (if using).

4. Gradually add dry ingredients to the wet and mix until just combined.

Step 3: Make the Cheesecake Batter

1. In a separate bowl, beat cream cheese until smooth.

2. Add sugar and mix until creamy.

3. Beat in eggs, one at a time.

4. Mix in vanilla, sour cream, and flour until just combined.

Step 4: Assemble the Layers

1. Pour half of the carrot cake batter into the bottom of the springform pan and spread evenly.

2. Carefully spoon or pour all the cheesecake batter over the carrot cake layer.

3. Add the remaining carrot cake batter on top and gently spread it over the cheesecake layer.

4. Use a knife or skewer to slightly swirl the top layer, if desired, but don’t overmix.

Step 5: Bake the Cake

1. Bake for 55–65 minutes or until the center is just set and a toothpick comes out mostly clean.

2. Turn off the oven and leave the cake inside with the door cracked open for 1 hour to cool gradually.

3. Remove from oven and let cool completely on a wire rack.

Step 6: Chill and Serve

1. Cover and refrigerate for at least 4 hours, preferably overnight.

2. Before serving, top with whipped cream or cream cheese frosting, chopped nuts, and garnish as desired.

3. Slice and enjoy!