Step 1

For the cake: Preheat the oven to 350°. Whisk together the granulated sugar, oil, and eggs in a large bowl. Whisk together the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl. Add the flour mixture to the egg mixture and whisk to combine. Stir in the carrots and pecans, mixing well.

Step 2

Lightly grease a 9-inch springform pan with nonstick cooking spray. Pour the carrot cake batter into the pan and spread in an even layer. Bake for about 18 minutes, until the edges of the cake are just set and the top is no longer shiny. Let cool for 30 minutes.

Step 3

For the cheesecake: Meanwhile, reduce the oven to 325°. Beat the cream cheese in the bowl of an electric mixer fitted with a paddle attachment on medium speed until no lumps remain, about 2 minutes. Gradually add the sour cream, sugar, flour and salt on medium speed, beating until the batter is smooth and creamy, about 1 minute. Scrape down the sides and bottom of the bowl as needed.

Step 4

Reduce the mixer to medium-low speed and add the eggs, one at a time, beating until just combined after each addition. Continue scraping down the sides and bottom of the bowl as needed. Stir in the vanilla extract. Set aside.

Step 5

Starting at the outer edges, carefully and evenly pour the cheesecake batter over the carrot cake, finishing in the center.

Step 6

Place the pan on a rimmed baking sheet and bake until the edges of the cheesecake are set and the center just barely jiggles when the pan is shaken, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely, about 2 hours. Cover and chill for at least 8 hours.

Step 7

To serve, run a knife along the sides of the pan to loosen. Remove the sides of the springform pan. Decorate the top of the cheesecake with pecans. Slice and serve.