Carrot Cake with a Cheesecake Layer

Beat the eggs with the granulated sugar, brown sugar, and vanilla until the mixture is light and smooth and the sugar has dissolved.

Add the all-purpose flour, baking powder, baking soda, salt, cinnamon, walnuts, ginger, carrots, vegetable oil, and milk. Mix gently just until no streaks of flour remain.

Pour the cake batter into a suitable pan, then gently smooth the top so the batter is evenly distributed and the surface is level.

. Use the middle rack.

Gently beat the cream cheese with the granulated sugar, scraping down the sides of the bowl as needed, until smooth and free of lumps.

Add the eggs, egg yolks, cornstarch, whipping cream, vanilla, lemon juice, and salt. Mix gently until the cheesecake mixture is smooth and evenly combined.

Pour the cheesecake mixture over the baked carrot cake, then spread it gently into an even layer that completely covers the surface.

. Allow 10 minutes.

Chill the cake in the refrigerator for at least 240 minutes, until the cheesecake layer is fully set and the cake is easy to slice.

Decorate the chilled cake with cream and walnuts as desired, then slice it with a sharp knife and serve cold, keeping the layers neat and intact.