Ingredients

For the carrot cake layer:
• 1 cup all purpose flour (I used 1/2 cup ap flour and 1/2 cup whole wheat flour)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger powder
• 1/2 cup (1 stick) unsalted butter, room temperature (I used 1/3 cup + 1 tablespoon coconut oil in liquid state)
• 1/2 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup shredded carrots
• 1/4 cup raisins
• 1/3 cup shredded sweetened coconut
• 1/2 cup walnuts/pecans, chopped (I used half and half)
For the cheesecake layer:
• 2 - 8oz package cream cheese, softened at room temperature
• 1/4 cup sour cream (or greek yogurt)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon lemon zest (zest of 1 lemon)
• 2 teaspoons lemon juice
For the sour cream icing:
• 1/2 cup powdered (confectioners) sugar
• 2 tablespoons sour cream
• 1/4 teaspoon pure vanilla extract
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Instructions

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F.
To make the carrot cake layer:
2. In a large bowl, combine the flour(s), baking powder, baking soda, salt, ground ginger, and cinnamon. In a medium bowl, whisk together the butter (or coconut oil), brown sugar, vanilla and eggs. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Add the walnuts/pecans, shredded sweetened coconut, and raisins. Mix until just combined. Pour into an ungreased 8x8 baking pan. Set aside.
To make the cheesecake layer:
3. In an electric mixer fitted with the paddle attachment, beat the cream cheese, sour cream (or Greek yogurt) and granulated sugar until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition. Beat in the lemon zest and juice and vanilla, about 1 minute. Pour the cheesecake mixture over the carrot cake layer. Bake for 45 - 50 minutes or until the cheesecake sets. Open the oven only when necessary. This will prevent cracking. If cheesecake layer starts to brown, cover loosely with aluminum foil. Let cheesecake cool for 30 minutes in the oven with the oven turned off. Let the cheesecake cool to room temperature for 30 more minutes before placing in the refrigerator. Refrigerate for at least 1 - 2 hours prior to icing.
To make the sour cream icing:
4. Combine all the ingredients and whisk until smooth. Spread over the cheesecake layer evenly. Sift powdered sugar over the top and decorate with pecans/walnuts if desired.