Preheat oven to 350 degrees. Spray two 8-inch round cake pans with non-stick
cooking spray and line the bottom of each pan with a circle of parchment paper. This will prevent your cake from sticking.

Mix wet ingredients and then add all the dry ingredients and stir to combine until just mixed but smooth. Do not overmix the carrot cake batter.

Divide batter evenly between the two cake pans and bake for 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.

Set cake aside to let it cool in the pans for 30 minutes to an hour. Then you will take a knife and run along the edge of pan to ensure when you go to remove carrot cake it doesn't stick.

Now carefully dump the cake out onto a cooling rack or plate.

Now in a bowl Cream together cream cheese and sugar until smooth, with a hand-held
mixer. This is the start of your no-bake cheesecake.

In a stand mixer, whip heavy cream until thick, you will want to use high speed to ensure it whips up nice and thick.

Stir the whipped cream and vanilla into the cream cheese and sugar until it is incorporated and smooth.

Spray a 9-inch cake pan with non-stick spray, and insert a parchment circle on the bottom of the pan.

Scoop the cheesecake filling into the pan and press down to flatten it. You will then refrigerate for a couple of hours to overnight to firm up before assembling the cake.

To make the cream cheese frosting, beat the butter and cream cheese in a medium-sized mixing bowl until smooth. Add in the powdered sugar and mix to combine, and then mix in the vanilla.

Using a cake leveler, level both carrot cake layers so the cake layers are flat. That way you don't end up with a lop-sided cake.

To assemble the cake, place the first layer top-side down on a cake plate. Top it a small amount of icing, and then the cheesecake layer. Follow that up with another small amount of frosting, and then the final carrot cake layer, top-side down. Decorate the top of the cake with icing, as desired.

Optional toppings to add to the top of the cake: walnuts, caramel, carrots,
or strips of carrots.