Preheat your oven to 325°F. Place a large roasting pan filled with 1 inch of water on the lower 2/3 of the oven. Line the bottom of a 9-inch springform pan with parchment paper and wrap the sides in foil for a perfect bake.

In a mixing bowl, beat the softened cream cheese with granulated sugar for about 2-3 minutes until it’s creamy and smooth. Gradually add in the salt and eggs, one at a time, mixing well after each addition.

Stir in the sour cream and heavy cream until the mixture is light and fluffy, about 2 minutes. Carefully pour this mixture into the prepared springform pan.

Place the springform pan in the center of the water bath. Bake for 45 minutes, then turn off the oven and let the cheesecake sit inside for an additional 30 minutes. Remove it and let it cool completely on the counter, then freeze if desired for several hours or overnight.

Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. In a separate large bowl, mix together granulated sugar, vegetable oil, vanilla, and eggs.

Add the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon to the wet mixture. Beat for 2 minutes until everything is fully combined and fluffy. Gently fold in the grated carrots.

Pour the batter evenly into the prepared cake pans. Bake for 38-42 minutes or until a toothpick inserted comes out clean. Cool the cakes on a wire rack for 10 minutes before removing from the pans to let them cool completely.

In a large bowl, combine cream cheese and softened butter. Beat with a whisk attachment for 3 minutes until fluffy. Add in powdered sugar, vanilla extract, and heavy cream, then beat for an additional 3-4 minutes until light and luscious. Finally, fold in the chopped pecans.

Place one layer of carrot cake on a serving plate, followed by the cheesecake layer, and then top it with the second layer of carrot cake. Spread the frosting evenly over the sides and top, creating a beautiful finish.

Optional: Sprinkle extra chopped pecans on top for added crunch!