Step 1

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Set aside. Repeat with an 8-inch cake pan and set aside.

Step 2

In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Whisk to combine. Set aside.

Step 3

In a large mixing bowl using a hand mixer or a whisk, add the oil and both sugars. Mix on medium-high speed until combined.Add the applesauce and sour cream and continue to mix until completely combined.

Step 4

Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined. Mix in the vanilla.

Step 5

Add the dry ingredients in three additions, mixing on low speed after each addition until completely combined.

Step 6

Using a rubber spatula, fold in shredded carrots.

Step 7

Pour 1 and 1/2 cups into the springform pan. Pour another 1 and 1/2 cups into the 8-inch pan. Bake the 8-inch carrot cake for 10-15 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs. Set aside to cool.

Step 8

Once cooled, use your hands to break the cake apart and rub between your fingers to crumble into a bowl. Cover cake crumbs with plastic wrap and store at room temperature until ready to use.

Step 9

In a large bowl using a handheld mixer, beat the cream cheese on low speed until smooth and creamy, about 1-2 minutes.

Step 10

Add the granulated sugar and cornstarch and continue to beat on low until combined.

Step 11

Scrape down the sides of the bowl and add sour cream, lemon juice and vanilla extract and continue beating until smooth.

Step 12

Add eggs one at a time, beating slowly until just combined, do not overbeat.

Step 13

Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is fully combined. Forcefully tap bowl on the counter a few times to release any air bubbles.

Step 14

Using an ice cream scoop or a spoon, dollop 1/3 of the cheesecake batter on top of the carrot batter layer inside of the springform pan.

Step 15

Dollop remaining carrot cake batter in random areas over the cheesecake layer. Finish by dolloping the remaining cheesecake batter over the carrot cake layer. Do NOT swirl or spread!

Step 16

Bake at 350°F for 1 hour - 1 hour and 5 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.

Step 17

Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes.

Step 18

After an hour, remove cheesecake from oven and run a knife around the edge of the pan so the cheesecake is not sticking to the sides and allow to cool completely on a rack.

Step 19

Loosely cover with aluminum foil and refrigerate until firm and chilled, about 8 hours or preferably overnight.

Step 20

In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, beat the softened butter and cream cheese until super pale and fluffy, about 5-6 minutes.

Step 21

Scrape down the sides and bottom of the bowl. Add the powdered sugar, one cup at a time and beat on low speed after each cup until combined.

Step 22

Once combined add vanilla and salt and continue to beat until combined and smooth.

Step 23

Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.

Step 24

Line a baking sheet with wax paper. Set aside.

Step 25

Add 2/3 cup of the cream cheese frosting to 2 separate bowls (1/3 cup for each bowl). Tint one half orange and the other green.

Step 26

Spoon the orange frosting into a disposable piping bag fitted with a small round tip. Put the green frosting into a piping bag fitted with a small leaf tip. Set aside.

Step 27

With the orange frosting, pipe a short line onto the baking sheet, release pressure on the piping bag, then drag the piping bag out without squeezing so you get a pointy tip. Repeat a few more times, piping out as many as you can. It’s good to have extra in case you mess up. Make sure you leave enough room at the top of the carrot for the leaf.

Step 28

Use the green frosting with the leaf tip to pipe small leaves onto the top of each carrot. Transfer baking sheet to the freezer.

Step 29

Remove cheesecake from the refrigerator and remove springform pan ring.

Step 30

Spread a thin layer of cream cheese frosting around the sides and spread a thicker layer on top.

Step 31

Grab small handfuls of the carrot cake crumbs and press into the side of the cheesecake. Make sure any bald spots are filled.

Step 32

Remove carrot decorations from the freezer and gently run a knife underneath to loosen the carrots.

Step 33

Lift and place on top of the cheesecake. Sprinkle some chopped pecans in between each carrot. Slice and serve!