1. Preheat the oven to 350°F (180°C). Line an 8-inch springform tin with baking parchment and grease lightly. Set aside.

2. For the cream cheese filling add the cream cheese, sour cream, and sugar to a large bowl and mix to combine. Add the eggs, vanilla extract, and lemon zest and mix until well combined. Set aside.

3. For the carrot cake batter add brown sugar, oil, vanilla extract, and eggs to a large bowl and mix until well combined. In a separate bowl mix flour with baking powder, ground cinnamon, nutmeg, ginger, and salt. Add to the large bowl and fold in. Add the grated carrots, apple, lemon zest, and chopped pecans and fold in as well.

4. Add about 1/3 of the carrot cake batter to the prepared springform tin. Spread all over the bottom and press it up the sides (it will slide down again, but that is ok). Next, spoon about 1/3 of the cheesecake filling on top of the carrot cake batter. You want blobs of batter and filling to be visible – do not mix it. Spoon the next third of the carrot cake batter into the springform tin, then again about 1/3 of the cheesecake filling, and then the last third of the batter. You want everything randomly placed. Finish with cheesecake filling and try to cover all the carrot cake batter – I used an offset spatula to push the filling where I wanted it to be.

5. Bake the cake for about 60-70 minutes – or until the sides are set, but the center of the cake is still slightly wobbly if you tap the baking tin. Take it out of the oven and let cool down completely on a wire rack. It’s ok if the cake gets cracks on the surface. When cooled completely, place in the fridge for at least 6 hours or overnight.

6. For the topping mix cream cheese, confectioners’ sugar, sour cream, and vanilla extract for about 2-3 minutes until light and fluffy. Spread evenly all over the cooled cake. Place in the fridge for at least one more hour. Decorate to your liking with chopped pecans and some marzipan carrots.