Preheat the oven to 350ºF. Line the bottom of an 8-inch or 9-inch springform pan with parchment paper. If using an 8" pan, make sure it's at least 3" tall. Check the pictures above in the post, to see how I line the pan with the parchment. Grease the pan and parchment with spray oil.

To a mixing bowl, add the flour, baking powder, baking soda, salt, and cinnamon. Whisk and set it aside.

To a large bowl, add the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.

Whisk the ingredients until incorporated. You can also use a hand mixer, or a stand mixer and mix on medium speed.

Add the dry ingredient mixture to the wet ingredients. Mix on low with the mixer or whisk to combine. Once the dry ingredients and the wet ingredients are almost entirely incorporated, add the shredded carrots to the bowl. Fold with a spatula to combine.

Set it aside.

In a large mixing bowl, beat the cream cheese for 1 minute. You can use a hand mixer, or a stand mixer with the paddle attachment.

Add the granulated and the brown sugar to the bowl with the cream cheese. Beat to combine for another minute. Scrape the bowl and beat for another 30 seconds.

Add the sour cream and mix to combine.

Add the eggs, one at a time, mixing until incorporated before adding the next egg. You can add the vanilla and the salt along with the last egg.

Mix to combine.

Pour one third of the carrot cake batter on the bottom of the prepared pan.

Pour one third of the cheesecake batter right on top, in the center of the pan.

Then, pour another third of the carrot cake batter on top.

Follow with another third of the cheesecake batter.

Pour the rest of the carrot cake batter, and then finish with the remaining cheesecake batter.

Bake the cheesecake in the oven for about 50 minutes, until the center is just slightly jiggly, but the edges are set. If the cheesecake isn’t done baking in the center yet, but the edges are browning too much, you can cover the pan with foil to prevent any further browning. Just make sure the foil isn’t touching the cheesecake on top.

Turn the oven off, prop the door open and leave the cheesecake inside for another 20 minutes. This will prevent the cheesecake from deflating and sinking.

Remove the cheesecake from the oven. Let it cool down completely, then place it in the fridge overnight, or for at least 6 hours.

Don’t remove the ring from the pan until the cheesecake is done chilling in the fridge.

In a small saucepan over medium heat, add the sugar and the butter. Once the sugar and butter start melting, add the chopped pecans. Stir to combine.

Continue to stir while the mixture cooks for about 4 minutes. The pecans will start to toast and become caramelized with the sugar and butter.

Remove the pan from the heat.

Pour the nuts on a baking sheet or plate lined with parchment paper. Let them cool down.

Beat the cream cheese and butter with a mixer in a medium bowl for 30 seconds.

Add the powdered sugar, mix on low until combined, then raise the speed to medium-high, and beat for another minute.

Add the vanilla and mix to combine.

Remove the cheesecake from the refrigerator. Remove the ring, and remove the parchment paper.

Spread the Cream Cheese Frosting on top of the chilled cheesecake. Use a spatula to smooth out the frosting.

Top with the caramelized pecans.