Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lightly greasing it.

In a mixing bowl, whisk together granulated sugar and flour. Add softened cream cheese and mix until smooth. Blend in eggs one at a time, then mix in sour cream.

In a separate bowl, whisk the dry ingredients. Make a well and pour canola oil and grated carrots. Mix until combined.

Layer half of the carrot cake batter in the pan, then dollop half of the cheesecake mixture on top. Repeat with remaining batters.

Bake for 60–65 minutes, tenting with foil after 40 minutes to prevent over-browning. The center should jiggle slightly when done.

Cool in the pan for an hour, then refrigerate for at least 6 hours. This allows flavors to meld and the cheesecake to firm up.

For the topping, beat cream cheese and butter until smooth, then add powdered sugar, sour cream, and vanilla extract.

Spread the cream cheese topping over the chilled cheesecake and sprinkle optional chopped pecans on top before serving.