Step 1: Preheat and Prep
Preheat your oven to 325°F (163°C). Grease and line the bottom of your springform pan with parchment paper. Wrap the outside in foil if baking in a water bath.

Step 2: Make the Carrot Cake Batter
Whisk together the flour, baking soda, baking powder, salt, and spices. In another bowl, combine oil, sugars, eggs, and vanilla until smooth. Mix in the dry ingredients, then fold in the grated carrots, pineapple, and nuts.

Step 3: Make the Cheesecake Layer
Beat the cream cheese until smooth. Add sugar and flour, mixing well. Add vanilla, eggs, and sour cream. Beat just until combined—do not overmix.

Step 4: Layer the Batters
Pour half of the carrot cake batter into the pan and spread evenly. Spoon half of the cheesecake mixture over it. Repeat the layers with the remaining carrot cake and cheesecake batters. Swirl lightly with a knife for a marbled effect (optional).

Step 5: Bake
Bake for 60–70 minutes, or until the center is set but slightly jiggly. Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours (preferably overnight).

Step 6: Add Toppings and Serve
Top with cream cheese frosting, nuts, coconut, or a dusting of cinnamon if desired. Slice and serve chilled or at room temperature.