Preheat oven to 160C fanforced. Grease and line a 23cm springform cake tin.

To make the cheesecake mixture,  mix all of the ingredients together until smooth. Set aside.

To make the carrot cake mixture, place flour, bicarb, baking powder and spices in a medium bowl and stir to combine.

In a separate bowl, whisk together oil, sugar, eggs and vanilla until smooth. Combine with the dry ingredients until smooth. Add grated carrot and stir until combined.

Pour half the carrot cake mixture into the base of the cake tin. Place large spoonfuls  of the cheese cake mix over the top. Spoon remaining carrot cake mixture carefully over this and then finish with the remaining cheesecake mixture.

Bake for 60 minutes, then remove from oven and allow to cool completely on a wire rack.

To make the frosting, beat cream cheese, butter, vanilla and icing sugar together until thick and smooth. Spread over cake and decorate with candied carrot strips and white chocolate eggs.

*To make candied carrots, in a small pot over high heat dissolve 1 cup sugar in 1 cup water to make a sugar syrup. Place peeled strips of carrot in syrup for a few minutes to coat, then remove and lay strips on a lined tray.