I start by preheating the oven to 350°F—my prep begins with warmth. In a large bowl, I whisk 1 cup granulated sugar, ⅓ cup canola oil, and 2 eggs—my wet base flows. In another bowl, I whisk 1 cup flour, ¾ tsp. baking powder, ½ tsp. baking soda, ½ tsp. cinnamon, and ¼ tsp. salt—mix into the wet, then stir in 1 cup grated carrots and ¾ cup pecans, my batter glows.

I grease a 9-inch springform pan with cooking spray—pour in the batter, spreading it even, my cake layer sets. I bake 18 minutes until the edges firm—cool 30 minutes, my base rests. I reduce the oven to 325°F—my cheesecake prep starts.

In a stand mixer with the paddle, I beat 2 (8-oz.) packages cream cheese 2 minutes—add ½ cup sour cream, ½ cup sugar, 1 Tbsp. flour, and ¼ tsp. salt, beating 1 minute, my mix smooths. I add 2 eggs one at a time—stir in 2 tsp. vanilla, my cheesecake batter shines. I pour it over the cake—starting at the edges, finishing in the center, my layers unite.

I bake on a rimmed sheet 50-55 minutes—edges set, center jiggles, my cake cools 2 hours on a rack, then chills 8 hours, each slice is a delight that makes me smile. I loosen with a knife—remove the pan, top with pecans, my dessert is ready. This process fills me with pride every time—simple steps, big joy!