1. Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg. In a separate large bowl, beat the eggs with the granulated sugar, light brown sugar, vegetable oil, and vanilla extract until well combined. Gently fold in the shredded carrots and chopped nuts (if using), then gradually stir in the dry ingredients until just combined. Spread the carrot cake batter evenly in the prepared springform pan.

3. In a large bowl, beat the cream cheese until smooth and creamy. Add the granulated sugar and all-purpose flour, mixing until well incorporated. Beat in the vanilla extract, then the eggs one at a time, scraping down the sides of the bowl as needed. Finally, mix in the sour cream until the cheesecake batter is silky and uniform. Carefully pour the cheesecake mixture over the carrot cake layer, spreading it evenly with a spatula.

4. Bake the Carrot Cake Cheesecake for 55–65 minutes, or until the center is set but still slightly jiggly. If the top starts to brown too much during baking, you can loosely cover it with aluminum foil to prevent over-browning.

5. Once the cheesecake is done, allow it to cool at room temperature for 1 hour. Then, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to ensure it sets up properly and the flavors meld together.

6. When ready to serve, remove the springform pan and slice the Carrot Cake Cheesecake. Plate the slices and enjoy this decadent dessert chilled.