Preheat your oven to 325°F. Grab a large roasting pan, fill it with 1 inch of water, and place it in the lower part of the oven to create a gentle steam for baking.

Line the bottom of a 9-inch springform pan with parchment paper and tightly wrap the outside with foil.

In a mixing bowl, beat together cream cheese and granulated sugar for 2-3 minutes until creamy and smooth. Add kosher salt and eggs one at a time, mixing well after each addition.

Add in the sour cream and heavy whipping cream, beating until the mixture is light and fluffy. Pour the mixture into your prepared springform pan and carefully place it in the water bath.

Bake the cheesecake in the oven for 45 minutes. Turn off the oven and let it sit inside for another 30 minutes. Allow it to cool completely on the counter.

When the cheesecake has cooled, remove it and place in the freezer for several hours or overnight.

Preheat your oven to 350°F. Grease and flour two 9-inch cake pans.

In a mixing bowl, combine granulated sugar, vegetable oil, vanilla extract, and eggs. Add flour, baking soda, baking powder, kosher salt, ginger, ground cloves, nutmeg, and cinnamon. Beat until well combined and fluffy. Gently fold in grated carrots.

Divide the batter evenly between the prepared cake pans. Bake for 38-42 minutes or until a toothpick inserted comes out clean. Cool in pans on a wire rack for 10 minutes before transferring to cool completely.

In a large mixing bowl, combine softened cream cheese and unsalted butter. Beat with a whisk attachment for 3 minutes until creamy. Add powdered sugar, vanilla extract, and heavy cream, beating for another 3-4 minutes until light and fluffy. Fold in chopped pecans.

Layer one carrot cake on a serving plate, spread the chilled cheesecake over it, then top with the second layer of carrot cake. Frost the sides and top of your cake with cream cheese frosting.

Cover and store in the refrigerator for up to 3 days.