Preheat oven to 350 degrees. Spray a 9 inch springform pan with cooking spray then line with parchment paper and set aside.
In a large bowl mix flour, baking soda, baking powder, salt, cinnamon. Add sugar, oil and eggs to flour mixture and mix well to combine.
Next add carrots and pineapple and stir to combine. Set aside.
To make the cheesecake mixture, place the cream cheese in a bowl. Using a mixer, beat until cream cheese is smooth.
Add sugar and flour and mix to combine then mix in eggs and vanilla extract.
Pour 2/3 of carrot cake batter into the prepared baking pan and spread to form a flat layer. Add ¼ cup dollops of cheese cake mix to the cake batter. Add dollops of remaining carrot cake mixture to on top of the cream cheese.
Add dollops or spoonful of remaining cheese cake mix to the top, covering the carrot cake batter. Gently smooth using a spatula or a knife.
Place in preheated oven and bake for 45-50 minutes. Remove from oven and cool completely before placing the fridge for at least 4 hours.
To make whipped cream, mix heavy whipping cream, confectioners sugar and milk powder together to form stiff peaks. Using milk powder stabilizes the whipped cream. Top chilled carrot cake cheesecake with whipped cream.
*optional: top with finely chopped walnuts.
