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Add the flour, cinnamon, nutmeg, clove, baking powder, and salt to the dry ingredients.
Melt the butter and mix with the brown sugar.
Add the egg and 1-2 teaspoons of vanilla extract to the wet ingredients.
Fold the dry ingredients into the wet ingredients halfway, then mix in the shredded carrots.
In a separate bowl, beat the cream cheese until smooth.
Add the white sugar, 1 teaspoon of vanilla extract, a pinch of salt, and ½ tablespoon of flour to the cream cheese and mix until combined.
Scrape sides and add one egg. Mix until just incorporated.
Line an 8x8 inch pan with parchment paper.
Spread the carrot cake batter evenly in the pan.
Dollop the cheesecake batter on top and swirl it around with a knife.
Bake at 350°F for 35-40 minutes.