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Instructions:
1. Prepare the Carrot Cake Layer:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In another bowl, beat the eggs, vegetable oil, granulated sugar, brown sugar, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
- Fold in the grated carrots, crushed pineapple, and chopped nuts until evenly distributed throughout the batter.
- Divide the batter equally between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool completely in the pans before assembling the cake.
2. Prepare the Cheesecake Layer:
- Lower the oven temperature to 325°F (160°C).
- In a mixing bowl, beat the softened cream cheese until smooth.
- Add the granulated sugar and beat until creamy.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Mix in the sour cream and vanilla extract until the batter is smooth and well combined.
- Pour the cheesecake batter into a greased and lined 9-inch springform pan.
- Bake for 40-45 minutes or until the edges are set, but the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside with the oven door slightly open for about an hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight until thoroughly chilled.