Water Bath: Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom ⅔ of the oven. (Just under the rack where your cheesecake layer will bake)

Preheat oven to 300 degrees F

Line the bottom of a 9 inch spring form pan with a circle of parchment paper.

In a mixing bowl, mix softened cream cheese until smooth.

Mixing at low speed, add sugar, salt, flour.

Add vanilla extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.

Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.

Bake for 45 minutes. The cheesecake should be set at this point- it may jiggle slightly.

Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to cool without cracking.)

Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.

Preheat oven to 350 degrees

Line the bottoms of 2 (9 inch) round pans with wax or parchment paper, grease with shortening and flour the paper and pans for easy release when turning out……carrot cake has a tendency to stick so be sure to use the paper.

Whisk together for 30 seconds the flour, baking soda, baking powder, cinnamon, and salt. Set Aside.

In the bowl of your mixer, add 2 cups sugar , 4 eggs, 1 cup oil and 1 tsp. vanilla. Mix 2 to 3 minutes at medium speed until well blended and light colored.

With a spoon stir in the flour until moistened, then add the carrots, pecans crushed pineapple and coconut.

Bake 35-40 minutes at 350 degrees or until a toothpick inserted in the center comes out clean. Refrain from opening the oven door or touching the center of the cake to test for doneness until very near the end of baking time or it could cause the cake to sink slightly in the center.

Makes 6 ½ cups batter

Cool cake layers in pan for 10 minutes on a wire rack then turn out. Cool completely before assembling the cake and frosting.

Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.

Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.

Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.

Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.

This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix as needed.

Place the first carrot cake layer on the cake plate or pedestal. Spread with a thin layer of frosting.

For the cheesecake layer: Run a thin knife (I like to heat it with hot water) between the cake and side of the cake pan to help prevent sticking.

Release the sides of the springform pan.

Place the cheesecake upside down onto the first cake layer. Remove the bottom of the springform cake pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.

Peel the parchment off of the cheesecake layer- it blends in! ;0)

Spread the cheesecake layer with a thin layer of frosting. Top with the second carrot cake layer.

*If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife.

Frost the cake as usual. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (And you can refrigerate the bowl of frosting also as needed.)

Decorate however you like- I added texture to my frosting with an offset spatula, and added a large shell border on top using a 1M piping tip.

Because of the cream cheese frosting and cheesecake, this cake needs to be refrigerated. Refrigerate until within an hour of serving.