Preheat the oven to 350ºF and line the bottom of an 8-inch or 9-inch springform pan with parchment paper. Grease the pan and parchment with spray oil.

In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.

In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.

Gradually mix in the dry ingredients with a hand mixer or whisk until incorporated.

Add the shredded carrots and fold gently with a spatula to combine. Set the mixture aside.

Beat cream cheese in a large bowl for 1 minute, then add granulated and brown sugars. Beat for 1 more minute, scraping the bowl as needed.

Mix in sour cream, then add eggs one at a time, ensuring each is incorporated before adding the next. Add vanilla and salt with the last egg.

Pour one third of the carrot cake batter into the prepared pan, followed by one third of the cheesecake batter. Repeat, layering the remaining batter.

Bake for about 50 minutes, until the center is slightly jiggly and edges are set. Cover with foil if the edges brown too much.

Turn off the oven, leave the door open, and let the cheesecake cool inside for 20 minutes to prevent deflation.

Let the cheesecake cool completely, then refrigerate for at least 6 hours or overnight.

For caramelized pecans, melt sugar and butter in a saucepan, stir in chopped pecans, and cook for 4 minutes. Let cool on parchment paper.

Beat cream cheese and butter for frosting, then add powdered sugar, vanilla, and beat until smooth.

Once the cheesecake is chilled, remove the ring and parchment paper, spread frosting on top, and garnish with caramelized pecans.