Step 1

Fill a large baking dish or rimmed baking sheet with 1 inch of water and place it into the oven to serve as a water bath. Be sure this dish will fit the 9-inch springform pan easily inside. Place on the middle rack of the oven.

Step 2

Preheat the oven to 325°F.

Step 3

In a large mixing bowl, beat together cream cheese and sugar until combined and fluffy.

Step 4

Add in salt, flour, and cinnamon then mix until combined.

Step 5

Using a spatula and mixing gently, do not use a hand mixer, stir in vanilla extract and one egg at a time.

Step 6

Fold in sour cream and mix gently until smooth.

Step 7

Prepare a 9-inch springform pan by lining the bottom with parchment paper.

Step 8

Pour cheesecake mixture into the pan. Wrap the bottom of the pan with 2 layers of aluminum foil.

Step 9

Place the pan wrapped with foil into the preheated water bath.

Step 10

Bake for 45 minutes. The center of the cheesecake should be slightly jiggly.

Step 11

Turn off the oven and leave the cheesecake inside with the door closed for 20 minutes.

Step 12

Crack open the oven and allow the oven and cheesecake to cool for 20 minutes longer.

Step 13

Remove cheesecake from the oven to a cooling rack and cool completely.

Step 14

Remove the sides of the springform pan. Wrap the cheesecake in plastic wrap and freeze for at least 2 hours. This makes it easier to transfer the cheesecake layer to the cake.

Step 15

Preheat the oven to 350°F.

Step 16

In a large mixing bowl, on medium to high speed beat together all cake ingredients except for the carrots and pecans. Mix until batter is combined and fluffy, about 2 minutes.

Step 17

Fold in carrots and pecans until evenly distributed.

Step 18

Prepare two 9-inch round pans by lining the bottom with parchment paper and spraying with non-stick cooking spray.

Step 19

Divide batter between the two cake pans. You can eyeball it or use a scale and weigh each pan with the batter and adjust accordingly.

Step 20

Bake for 25 minutes or until a wooden toothpick inserted in the center of the cake comes out with only a few crumbs.

Step 21

Remove pans and cool for 15 minutes. Gently remove cakes from pans to cooling racks and cool completely.

Step 22

Wrap each cake layer in plastic wrap and place in the freezer for 2 hours.

Step 23

Remove cake from the freezer right before assembling.

Step 24

In a large mixing bowl on high speed, beat together softened cream cheese and butter until light and fluffy.

Step 25

Add in vanilla extract and beat until smooth.

Step 26

Add in powdered sugar and beat until smooth, the mixture will be thick.

Step 27

Drizzle heavy cream into frosting mixture while beating until frosting is fluffy and to a spreadable consistency.

Step 28

Reserve ½ cup of the cream cheese frosting for the frosting swirl decoration. Spoon the cream cheese frosting into a decorator's bag or a quart-size Ziploc bag with a small corner tip snipped off. A star-shaped decorating tip can be used in the decorator's bag. Set it aside.

Step 29

Fold in chopped pecans and stir until evenly distributed.

Step 30

Trim the top of each cake layer to remove any doming and form a flat surface.

Step 31

Place the first cake layer top side up onto the serving platter. Spread a thin layer of frosting on the top of the cake.

Step 32

Lay the cheesecake layer on top of the thinly frosted first cake layer. Spread a thin layer of frosting on top of the cheesecake.

Step 33

Place the second cake layer top of the thinly frosted cheesecake. Spread thin layer of frosting. Then place the whole cake into the freezer for one hour.

Step 34

Remove cake from the freezer. Mound frosting on top of the cake. Use a spatula or offset spatula to spread the frosting across the top and down the sides until the cake is fully frosted.

Step 35

Using either the decorator's bag or the Ziploc bag with the reserved cream cheese frosting, hold the tip about ½ inch above the surface of the cake. Using light pressure, gently swirl a small circle of icing. Space the swirls a ½-inch to 1-inch apart. You can also use these as markers for each piece of cake.

Step 36

Once you have made your swirls you can place a whole pecan half on top of the swirls. This is an optional garnish.