Cheesecake Layers with Carrot Cake - Cook with Carla

Ingredients

• 1 ½ cups (150 grams) freshly shredded carrots, lightly packed
• 2 large eggs, should be at room temp
• ¼ cup (60 grams) sour cream
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ⅓ cup canola or vegetable oil
• 1 teaspoon pure vanilla extract
• ¾ cup (150 grams) light brown sugar, packed
• ¼ teaspoon salt
• ¼ cup (50 grams) granulated sugar
• ¼ teaspoon ground ginger
• 1 teaspoon baking powder
• 125 grams (1 cup) all-purpose flour, leveled and spooned
• ¼ teaspoon baking soda
• 1 ½ teaspoons pure vanilla extract
• 3 large eggs, let them come to room temp
• 24 ounces (680 grams) cream cheese, brick-style, let it soften
• ¾ cup (150 grams) granulated sugar
• ¾ cup (180 grams) sour cream, at room temp