Carrot Cake Cheesecake with Cream Cheese Frosting - Best of Both Worlds - Zest Plate

Ingredients

• 16 ounces (454 g) cream cheese, softened to room temperature
• ½ cup (106 g) granulated sugar
• 2 large eggs
• 1 teaspoon flour
• 1 teaspoon vanilla extract
• ½ cup (113 g) sour cream
• ¾ cup vegetable, canola or other neutral-flavored oil
• ¼ cup (53 g) packed light brown sugar
• ¾ cup (159 g) granulated sugar
• 1 ¼ cups (178 g) all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon cinnamon
• ¼ teaspoon nutmeg
• Pinch cloves
• ¼ teaspoon salt
• ½ pound finely grated carrots (about 1 cup or so)
• 3 ounces (86 g) cream cheese, softened to room temperature
• 2 tablespoons (28 g) butter, softened to room temperature
• 1 ½ cups (171 g) powdered sugar
• 1 teaspoon vanilla
• 1 tablespoon sour cream
• ½ cup chopped, toasted pecans for garnish (optional)