Directions:
Preheat oven to 350°F. Grease a 9-inch springform pan and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, whisk together sugar, oil, eggs, and vanilla extract. Gradually stir in the flour mixture until just combined. Stir in the grated carrots.
Pour the carrot cake batter into the prepared pan and smooth the top with a spatula.
In a separate large bowl, beat cream cheese until smooth. Gradually beat in sugar and vanilla extract. Beat in eggs, one at a time, until just combined.
Pour the cheesecake batter on top of the carrot cake layer, smoothing the top with a spatula.
Bake for 55-60 minutes or until the edges are golden brown and the center is set.
Remove from oven and allow to cool to room temperature. Then chill in the refrigerator for at least 2 hours or until completely chilled.
In a medium bowl, beat butter and cream cheese until smooth. Beat in vanilla extract. Gradually beat in powdered sugar until smooth and creamy.
Spread the cream cheese frosting over the chilled cheesecake.
Slice and serve chilled. Enjoy your Cheesecake Factory Carrot Cake Cheesecake Copycat!
Note: This recipe yields 8-10 servings.
