MAKE Carrot cake BATTER

1. Heat the oven to 350 degrees Fahrenheit (176C). Grease 2 8-inch round cake pans and line the bottom with parchment paper then grease the top of the paper.   2 pans will be used for the carrot cake and set one pan aside for cheesecake.
2. In a medium bowl, whisk the flour, protein powder, baking soda, salt, xantham gum (if using), cardamom (if using) and the cinnamon until well blended.
3. In a separate bowl, beat the oil, sweeteners, and vanilla. Whisk in eggs, one at a time, until combined.
4. Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots and nuts until fully combined.

BAKE CAKE

1. Divide the batter between the prepared cake pans. Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 25-35  minutes.
2. Cool cakes in pans for 15 minutes then turn out onto cooling racks, peel off the parchment paper and cool completely. (If you find that a cake layer is stuck to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing).

Make the Cheesecake Layer

1. Once the carrot cakes come out of the oven, turn the oven down to 325 degrees F.  Beat the cream cheese, sour cream, sweetener and vanilla until the mixture is nice and smooth.  Add the eggs and beat on low speed until fully incorporated.
2. Pour the mixture into the prepared pan and bake for 25-30 minutes or until the top has set but the middle still giggles.  Remove and place the pan on a cooling rack to fully cool.

Make the Cream Cheese Frosting - OPTIONAL

1. In a large bowl, beat all the room temperature frosting ingredients until light and fluffy.  Set the bowl aside.

Assemble the Carrot Cake

1. Place once carrot cake on a serving board.  Spread about 1/3 cup of the frosting over the top of the cake.  Add the cheesecake.  Frost the top of the cheesecake with 1/3 cup of the frosting.  Finally, add the final carrot cake and frost the entire cake with the remaining frosting.  If desired, decorate with orange funfetti coconut sprinkles and pecans.