• Preheat the oven to 160 °C / 320 °F / Gas mark 3. Line and lightly grease two 7-inch baking tins and set aside.
• In a large bowl, mix all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until evenly combined. In a separate bowl, crack the eggs and add brown sugar.
• Add the ground walnuts and the prepared flour mixture to the egg mixture. Gently fold or whisk on low for 2–3 minutes.
• Add the grated carrots and mix for 1–2 minutes, until evenly combined. Do not overmix, as this will make the cake tough.
• Divide the batter between the prepared tins. Bake for 25–30 minutes, or until a skewer inserted into the center comes out clean. Remove from the tins and allow the cakes to cool completely upside down on a wire rack.
• Once the carrot cakes have completely cooled, take one layer and use a knife to carefully slice off a thin layer from the top to level it. Then crumble the removed cake pieces into fine crumbs and set aside for decorating.

Baked Cheesecake

• While the carrot cakes cool, prepare the baked cheesecake. Preheat the oven to 180 °C / 350 °F / Gas mark 4. Line a 7-inch springform pan with parchment paper and set aside. Add cream cheese and sugar to a bowl.
• Whisk for 1 minute, or until smooth. Add one egg and mix for 1–2 minutes until well incorporated. Repeat with the second egg.
• Add the heavy cream, sour cream, and vanilla, then whisk for 1–2 minutes until fully combined.
• Pour the cheesecake mixture into the prepared pan and bake for 40–45 minutes. The center should still have a slight wobble. Allow to cool completely at room temperature, then refrigerate for at least 2 hours to firm up.

Cream Cheese Frosting

• For the cream cheese frosting, whisk the unsalted butter for 1–2 minutes. Add the cream cheese and whisk for 2 minutes until combined. Add one-third of the icing sugar and mix gently with a spoon or spatula, then whisk until just combined. Repeat with the remaining icing sugar, then whisk for 2–3 minutes until smooth. Avoid overmixing.

Assemble

• To assemble, place one carrot cake layer on a board or plate and spread a layer of frosting evenly on top.
• Gently place the chilled cheesecake on top, add another layer of frosting, and smooth evenly.
• Place the final carrot cake layer on top, then frost the entire cake and smooth the surface.
• Decorate with icing carrots around the edges. Use a knife to create a slice pattern on top and add extra carrot cake crumbs to the center and around the base.
• Slice and serve. Perfect for Easter or special occasions.