The Ingredients

For the Cheesecake Layer:

• 16 oz Cream cheese (softened)
• 1/2 cup Sugar
• 2 Eggs
• 1 tsp Vanilla extract

For the Carrot Cake Layer:

• 1.5 cups Flour
• 1 cup Sugar
• 1 tsp Baking soda & 1 tsp Cinnamon
• 1/2 cup Vegetable oil
• 2 Eggs
• 1.5 cups Finely grated carrots
• 1/2 cup Crushed pineapple (drained)

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Instructions

1. Cheesecake Base: Beat cream cheese and sugar until smooth. Add eggs and vanilla. Pour into a greased 9-inch springform pan. Bake at 325°F (160°C) for 30 minutes, then freeze it for 2 hours (this is the secret to layering).
2. Carrot Cake Mix: Whisk the dry ingredients. Stir in oil and eggs. Fold in carrots and pineapple.
3. The Layering: Take the frozen cheesecake out of the pan. Clean the pan, grease it again, and pour half the carrot cake batter in. Place the cheesecake disk on top, then pour the rest of the batter over it.
4. Final Bake: Bake at 350°F (175°C) for 45–50 minutes.
5. The Frosting: Once completely cool, frost with a thick Cream Cheese Frosting (Butter, Cream Cheese, Powdered Sugar). Decorate the sides with chopped pecans and the top with small marzipan carrots.