FOR THE CARROT CAKE LAYERS:

2 cups granulated sugar

1 cup canola oil

4 large eggs

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp kosher salt

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2 tsp ground cinnamon

2 cups shredded carrots

FOR THE CHEESECAKE LAYER:

2 packages (8 oz each) cream cheese, softened

1 cup granulated sugar

1/4 tsp kosher salt

2 large eggs

1/4 cup sour cream

1/3 cup heavy whipping cream

FOR THE FROSTING:

1 cup unsalted butter, softened

1 package (8 oz) cream cheese, softened

1 Tbsp vanilla extract

1/4 cup heavy cream

4 cups powdered sugar

1 cup chopped pecans

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

1 – Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.

2 – Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.

3 – Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.

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4 – Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.

5 – Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.

6 – Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.

7 – When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

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