Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal later.
2. Make the Carrot Cake Layer:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, whisk the eggs and sugar together until light and fluffy. Add the oil (or melted butter) and vanilla extract, and mix well.
Gradually stir in the dry ingredients until fully combined.
Fold in the shredded carrots, and if using, add the chopped walnuts and raisins.
Pour the carrot cake batter into the bottom of the prepared springform pan and spread it out evenly.
3. Make the Cheesecake Layer:
In a large bowl, beat the cream cheese until smooth and creamy.
Add the sugar, vanilla extract, and flour, and beat until smooth.
Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
Stir in the sour cream and heavy cream until the mixture is smooth and fully combined.
4. Assemble the Cake:
Carefully pour the cheesecake batter on top of the carrot cake layer in the springform pan. Use a spatula to spread it evenly.
Gently tap the pan on the counter to remove any air bubbles.
5. Bake the Cake:
Place the springform pan in the preheated oven and bake for about 50-60 minutes, or until the cheesecake is set around the edges but slightly wobbly in the center. A toothpick inserted into the cheesecake layer should come out clean, and the cake should be golden on top.
If the top begins to brown too much, you can cover it loosely with aluminum foil and continue baking until done.
Allow the cake to cool in the oven with the door cracked for 1 hour, then remove from the oven and let it cool completely on a wire rack.
6. Chill the Cake:
Once cooled, transfer the cake to the refrigerator and chill for at least 4 hours or overnight for best results.
7. Make the Cream Cheese Frosting (Optional):
Beat the cream cheese and butter until creamy.
Gradually add the powdered sugar, vanilla extract, and mix until smooth. If the frosting is too thick, add a tablespoon of milk at a time until the desired consistency is achieved.
8. Frost and Serve:
Once the cake is chilled, remove it from the springform pan and place it on a serving platter.
If desired, spread the cream cheese frosting over the top of the cheesecake layer, or pipe it around the edges for decoration.
Garnish with shredded coconut, chopped walnuts, or carrot shavings for an extra touch.
