Step 1: Prep Your Pan and Oven
Preheat your oven to 350°F (175°C).
Grease and line a 9-inch springform pan with parchment paper on the bottom.

Step 2: Make the Carrot Cake Batter
In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, combine grated carrots, sugars, eggs, oil, vanilla, and pineapple.
Add the dry ingredients to the wet ingredients and mix just until combined.
Fold in chopped nuts if using. Set aside.

Step 3: Make the Cheesecake Layer
In a clean bowl, beat cream cheese until smooth.
Add sugar and beat until fluffy.
Mix in eggs one at a time, then add vanilla and sour cream. Beat until just combined.

Step 4: Layer in the Pan
Pour half the carrot cake batter into the bottom of the prepared pan.
Gently spread the cheesecake batter over the carrot cake layer.
Dollop the remaining carrot cake batter on top and carefully spread it out—it’s okay if some cheesecake peeks through.

Step 5: Bake the Cake
Bake for 60–70 minutes, or until a toothpick inserted into the carrot cake portion comes out clean and the cheesecake is set.
If the top browns too fast, tent it with foil after 45 minutes.
Remove and let cool in the pan for 15 minutes, then run a knife around the edge and allow to cool completely.

Step 6: Chill
Refrigerate for at least 4 hours or overnight for best texture and flavor.

Step 7: Make the Optional Frosting
Beat cream cheese and butter together until smooth.
Add powdered sugar and vanilla. Beat until fluffy.
Add milk 1 tbsp at a time until you reach your desired consistency.

Step 8: Frost and Serve
Once chilled, frost the top of the cake or pipe a decorative border.
Garnish with extra chopped walnuts or shredded carrots if desired.
Slice and serve cold or slightly chilled.