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1
Preheat the oven to 350u00b0F.
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2
Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
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3
Grate the carrots and finely chop the walnuts.
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4
Place the canola oil, brown sugar, 1/2 cup granulated sugar, 2 eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
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5
Add the flour, cinnamon, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
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6
Fold in the grated carrots, raisins, and nuts.
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7
Place the cream cheese, sour cream, 1/4 cup granulated sugar, and vanilla extract in a medium bowl. Beat with a mixer on medium speed for 2-3 minutes, until the mixture is completely smooth without lumps. Add 1 egg and continue to beat on low speed, until just combined.
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8
Pour half of the carrot cake batter into the springform pan. Drop half the cheesecake mixture by spoonfuls on top. Swirl gently with a butter knife. Repeat with the remaining carrot cake batter and cheesecake mixture.
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9
Bake the cake for 45-55 minutes on the middle rack of oven, until a toothpick inserted in the center comes out clean.
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10
Check to see that cake is done. Remove from oven or add time as needed.
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11
Allow the cake to sit at room temperature for 10-15 minutes, then transfer to the refrigerator to chill for at least 3 hours before serving.
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12
To release the cake, run a butter knife between the edge of the cake and the pan. Undo the clasp of the springform pan and carefully remove. Slice the cake as desired and serve. Refrigerate leftovers in a container for up to 1 week.
