Coat a 9-inch springform pan with cooking spray.
To prepare carrot cake batter: Toss carrots and 2 tablespoons brown sugar together in a medium bowl.
Transfer to a fine-mesh strainer; place over the bowl and drain for 10 minutes; discard excess liquid.
Photo: Will Dickey
Add the applesauce mixture to the flour mixture and whisk until blended.
Stir in the drained carrots.
Dollop on one-third of the cheesecake batter (do not swirl).
Pour the remaining carrot cake batter over the dollops, smoothing gently to create an even layer.
Place the cake pan on a rimmed baking sheet.
Cool completely on a wire rack, about 1 12 hours.
Cover loosely with foil and refrigerate for at least 8 hours or overnight.
Sprinkle the outside edges of the cheesecake with pecans before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
