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1
For the carrot cake: Adjust an oven rack to the middle position and preheat to 350 degrees F. Spread 1/2 cup of the pecans on a rimmed baking sheet and bake until golden and toasted, 10 to 12 minutes.
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2
Allow to cool, and then finely chop.
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3
Combine the pecans, flour, baking powder, baking soda, cinnamon, ginger and 1/4 teaspoon salt in a large bowl.
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4
Whisk together the oil, sugar and eggs in a separate bowl.
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5
Stir the carrots into the egg mixture.
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6
Fold the carrot-egg mixture into the flour mixture until just combined.
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7
Pour into an ungreased 9-inch springform cake pan and tap it on the counter to even out the batter.
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8
Bake until the cake bounces back when pressed and a toothpick inserted in the middle comes out clean, 20 to 25 minutes.
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9
Cool completely.
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10
The cake can be made a day ahead and stored in the pan.
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11
For the cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese, sour cream and granulated sugar in a stand mixer fitted with a paddle attachment until smooth and creamy, about 5 minutes, scraping down the sides of the bowl as needed.
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12
Add the eggs one at a time, beating well after each addition.
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13
Beat in the flour, lemon zest and juice and vanilla, about 1 minute.
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14
Pour the cheesecake mixture over the carrot cake.
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15
Wrap the bottom and sides of the pan with a large piece of foil.
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16
Put in a roasting pan or a large baking dish and fill halfway up the sides of the cake pan with water.
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17
Bake until the cheesecake is pale yellow and just jiggles slightly in the center, about 1 hour.
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18
Turn off the oven and let the cheesecake rest in the hot oven for 30 minutes.
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19
Remove, run a sharp knife around the edge and let cool completely on a rack.
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20
Cover and refrigerate 8 hours or overnight.
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21
For the sour cream topping: Whisk together the confectioners' sugar, sour cream, vanilla and salt.
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22
Spread on top of the cheesecake; garnish with chopped pecans.
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23
Refrigerate for at least 30 minutes before serving.
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24
Cut into slices and serve.
