• Preheat oven to 350 degrees Fahrenheit. Line a 9x13-inch baking dish with aluminum foil or parchment paper and spray with cooking spray. Set aside.
• In the bowl of a stand mixer using the paddle attachment, combine 2 ½ cups all-purpose flour, 1 ¼ cups old-fashioned oats, ¾ cups packed light brown sugar, ½ cup granulated sugar, ½ teaspoon baking soda, 1 ½ teaspoons cinnamon, ½ teaspoon allspice, and ¼ teaspoon nutmeg. Add 1 cup softened butter and mix until it resembles a coarse meal texture.
• Sprinkle in 1 teaspoon vanilla and mix. With a spatula or spoon stir in 1 ½ cup grated carrots, and ¾ cup chopped pecans. Reserve 2 cups of the crumb mixture and press the rest in the bottom of the prepared pan. Bake for 20 minutes.

Cheesecake Layer:

• While the crust is baking, whisk together the 2 (8-ounce) blocks softened cream cheese and ⅔ cup granulated sugar until smooth. Add the 2 large eggs one by one until smooth and lastly add the 1 teaspoon vanilla.
• Once the crust is done baking, spread the cheesecake mixture over the warm crust.
• Top with the remaining crumbs and bake for an additional 25-30 minutes or until the top is golden brown and the cheesecake layer is set.
• Let cool completely and refrigerate for at least 3 hours for easier cutting.