Preheat the oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal.

Wrap the outside of the springform pan tightly in two layers of aluminum foil to prevent water from seeping in during the water bath.

In a large mixing bowl, beat the cream cheese and sugar together on low speed until smooth and creamy. Avoid using high speed to prevent incorporating too much air, which can cause cracks.

Add the eggs one at a time, mixing on low speed after each addition just until combined. Scrape down the sides of the bowl to ensure everything is evenly mixed.

Mix in the heavy cream and vanilla extract on low speed until smooth. Do not overmix—stop as soon as the batter is fully incorporated and creamy.

Pour the batter into the prepared springform pan and smooth the top with a spatula.

Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath to provide even, moist heat.

Bake for 35–40 minutes, or until the edges are set, but the center still has a slight jiggle when you gently shake the pan. Avoid opening the oven door while baking, as sudden temperature changes can cause cracking.

Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour to gradually reduce the temperature and prevent cracking from sudden cooling.

Remove the cheesecake from the water bath. Run a sharp knife around the edges of the cheesecake to loosen it from the pan and prevent cracks as it cools.

Let the cheesecake cool completely at room temperature before covering it loosely with plastic wrap or foil. Refrigerate for at least 4 hours or, ideally, overnight to allow it to set fully.

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper to ensure the layers release easily.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This ensures the dry ingredients are evenly distributed.

In a large bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Add the dry ingredients to the wet mixture and mix until just combined—be careful not to overmix to keep the cake light and tender.

Fold in the grated carrots and pecans, ensuring they are evenly distributed throughout the batter.

Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Ensure the layers are fully cool before assembling.

In a large mixing bowl, beat the cream cheese and butter together on medium speed until smooth and creamy.

Gradually add the powdered sugar, vanilla, and salt. Beat on low speed until incorporated, then increase the speed to medium-high and beat until fluffy.

Place one carrot cake layer on a serving plate. Spread a thin layer of cream cheese frosting on top to help the layers stick together.

Carefully place the chilled cheesecake layer on top of the frosted carrot cake layer. Spread another thin layer of frosting over the cheesecake for stability.

Place the second carrot cake layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting, smoothing it out with an offset spatula.

Sprinkle chopped pecans on top of the cake for garnish, pressing gently if needed to adhere to the frosting.

Slice and serve chilled for the best flavor and clean slices!