Directions

1. To make the cheesecake batter: In a stand mixer, cream together the cream cheese and the powdered sugar.
   
2. Add the sour cream, the flour, the eggs, the vanilla, the orange zest, and orange juice. Mix until well combined; set aside.
   
3. To make the carrot cake batter: In the stand mixer, combine the brown sugar, the powdered sugar, the eggs, the vanilla, cinnamon, pumpkin pie spice, and oil.
   
4. Add the carrots and ¼ cup of the pecans and mix.
   
5. Add the flour, baking powder, and salt, then mix.
6. Pour ½ of the carrot cake mixture into a greased 11-inch springform pan. Pour half of the cheesecake mixture on top.
   
7. Then add ¼ of the remaining carrot cake mixture, and top with all of the remaining cheesecake mixture.
   
8. Finish with the final ¼ of the carrot cake mixture.
   
9. Lightly swirl the top layer. Bake in a 350-degree oven for 45 to 50 minutes.
   
10. To make the frosting, combine the cream cheese, butter, vanilla, and powdered sugar in a stand mixer and mix until smooth.
    
11. When the cake is finished baking, let it cool thoroughly prior to frosting.
12. Frost the cake (top only).
    
13. Add the remaining pecans on top in a decorative fashion.
    
14. Enjoy!