Adjust the oven rack to the middle position, pre-heat the oven to 350ºF (180ºC) and line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper.

In a large bowl, whisk together the light brown sugar, oil, eggs and vanilla until well combined.

In a separate bowl, whisk together the gluten free flour blend, baking powder, baking soda, xanthan gum, salt, cinnamon, ginger and nutmeg.

Add the dry ingredients to the wet and use a rubber spatula or a wooden spoon to mix everything together into a smooth, fairly thick batter with no flour clumps.

Add the coarsely grated carrots and roughly chopped nuts, and mix them into the batter until they're evenly distributed throughout.

In a bowl, mix together the cream cheese, sugar, egg and vanilla until well combined and smooth.

Spread about ⅓ of the carrot cake batter on the bottom of the lined loaf pan, creating an even layer.

Spoon over half of the cheesecake filling, and spread it out into a fairly even layer.

Dollop on ⅓ of the carrot cake batter, and carefully spread it out into an even layer so it completely covers the cheesecake filling.

Spoon over the remaining cheesecake filling and spread it out into an even layer.

Dollop on the remaining cake batter and spread it out, so that it covers the cheesecake filling as much as possible.

Bake at 350ºF (180ºC) for about 1 hour to 1 hour 10 minutes or until the cake is well risen, cracked down the centre, golden brown on top and an inserted toothpick comes out without any cake batter on it.

Allow the cake to cool in the loaf pan for about 10-15 minutes, then transfer it out of the pan onto a wire rack to cool completely.

Slice and serve.