Preheat the oven to 350˚F (180˚C) and grease a 9-inch springform pan and set aside.
For the carrot cake mixture:
Whisk together all the following: flour, baking soda, baking powder, salt, cinnamon, and nutmeg for 30 seconds.
To a separated large mixing bowl, add canola oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla extract, then blend mixture using an electric hand mixer set on low speed for 1 minute.
With the mixer running at low speed, slowly add in the dry ingredients and mix them until well blended.
Add the carrots (and the grated apples/pineapple in case you substitute the applesauce) and mix them until they are all evenly distributed.
Tap the bowl forcefully against the counter, about 3-5 times, just to release any large air pockets.
Rinse the beaters clean
For the Cheesecake Mixture:
In a separated mixing bowl, whisk together the sugar and 1 1/2 tsp flour until well combined.
Add the cream cheese, and using the electric hand mixer set on low speed, blend cream cheese, and granulated sugar mixture until the mixture is smooth.
Mix in the eggs one at a time, keep mixing just until all combined after each addition, then add in vanilla with the second egg.
Blend in the sour cream.
Forcefully tap the bowl against the countertop about 10-20 times to release the air bubbles.
Set the mixture aside for about 2-5 minutes.
To Assemble the Carrot Cream Cheesecake Mixtures:
Pour approximately 1 and 1/2 cups of the carrot cake mixture into the buttered springform pan and spread it into an even layer.
Dollop about 1/3 of the cream cheese mixture over the carrot cake layer (don't spread or swirl).
Spoon the remaining carrot cake mixture over the cream cheese layer, then finish by drizzling all the remaining cheesecake mixture over the carrot cake layer, working to cover all of the carrot cake mixture (the easiest way to do this is by slowly drizzling over with a spoon or a spatula).
Bake in preheated oven 60 - 65 minutes, until the center portion only jiggles slightly, and then tenting with aluminum foil at 40 minutes to prevent excessive browning (tent in a way the foil doesn't touch the cheesecake batter otherwise it will stick to it).
Remove from the oven and allow to cool on a wire rack for 1 hour, then cover it with foil and chill in the refrigerator for 6 hours or overnight.
When the carrot cake cheesecake is ready to serve, run a knife around the inside of the springform pan, then remove it from the pan and add the topping.
For the Topping:
In a mixing bowl, using an electric hand mixer, whip together the cream cheese and the butter until smooth.
Add the remaining topping ingredients and mix until pale and fluffy, about 4 - 5 minutes.
Spread the mix evenly over the cheesecake then chill the cheesecake in the freezer for 20 - 30 minutes.
Sprinkle the edges with chopped pecans or walnuts.
Cut the carrot cream cheesecake into slices and serve it.
Enjoy your tasteful masterpiece with your friends and family!
We hope you enjoy this mouthwatering carrot cream cheesecake blend recipe; you can add some tweaks and make it vegan or diabetes-friendly.
We would love to see you trying it and sharing your experience with us!