Preheat your oven to 350°F (180°C) to ensure the temperature is just right for baking.

Line a 7-inch springform pan with parchment paper for easy removal of your baked carrot cake.

In a mixing bowl, combine all-purpose flour, baking soda, and baking powder. Whisk thoroughly until well blended.

In another bowl, whisk together eggs and brown sugar until the mixture is fluffy. Slowly add olive oil, vanilla extract, and spices, mixing well.

Carefully fold the dry ingredients into the wet mixture, then add the grated carrots and gently fold until no flour streaks remain.

Pour the batter into the prepared springform pan and smooth it out evenly. Bake for about 30 minutes.

Once baked, let the carrot cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a mixing bowl, beat softened cream cheese with sour cream until ultra-smooth. Melt white chocolate and fold into the mixture.

Once the carrot cake base is cool, pour the cheesecake filling over it, spreading evenly with a spatula.

Cover the cheesecake with aluminum foil and refrigerate for at least 4-8 hours or until fully set.

Before serving, decorate the top with candies or decorations, like chocolate eggs for a festive touch.