Layered Carrot Cheesecake

Cheesecake Layer

bar cream cheese ((20 oz), room temperature)

granulated sugar

finely grated lemon zest

fresh lemon juice

coarse salt

vanilla extract

large eggs

sour cream

For the Carrot Cake Layers

all-purpose flour

baking powder

baking soda

ground cinnamon

freshly ground nutmeg

ground cloves

salt

dark raisins

vanilla extract

finely chopped walnuts or pecans ((optional))

medium carrots ((6 to 7 carrots, yields 3 cups), peeled)

granulated sugar

packed light brown sugar ((3 1/2 ounces))

large eggs

vegetable oil (, safflower oil, or canola oil)

Frosting

frosting recipe (, doubled (see below))

chopped (, toasted pecan-decorate)

flaked coconut ((optional))

Double batch of Pineapple cream cheese frosting

like the kind used at Cheesecake Factory ((recipe and directions below))

OR

Double batch of Cream Cheese Frosting

Pineapple Cream Cheese Frosting

(this recipe will need to be doubled)

cream cheese (, softened)

butter (, softened)

powdered sugar (, sifted)

vanilla

reserved pineapple juice

salt