Cheesecake:

• 24 oz (680 g) cream cheese, softened
• 3/4 cup (150 g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup (120 g) full-fat sour cream
• 3 large eggs, room temperature preferred

Carrot Cake:

• 2 1/2 cups (315 g) all-purpose flour
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) light brown sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon table salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (235 ml) vegetable oil
• 1/2 cup (113 g) unsalted butter, melted
• 4 large eggs, room temperature preferred
• 1 Tablespoon vanilla extract
• 3 cups (340 g) grated carrots
• 1 cup (125 g) chopped walnuts or pecans, optional

Frosting:

• 8 oz (226 g) cream cheese, softened
• 1/2 cup (113 g) unsalted butter, softened
• 1/4 teaspoon table salt
• 3 cups (375 g) powdered sugar
• 1 Tablespoon heavy cream