Preheat oven to 180C/gas mark 4 and line a baking tin with greaseproof paper.
In a large bowl, combine the 4 eggs, 240ml oil and 350g light brown sugar and whisk until smooth.
In another large bowl sift 250g flour, the bicarbonate of soda, baking powder, spices, and salt.
Add the dry ingredients to the wet and fold until just combined. Then fold through the grated carrots, walnuts, and coconut. Pour into the lined tin and set aside.
In another bowl, whisk the cheesecake ingredients until smooth. Spoon the cheesecake over the carrot cake and use a skewer to swirl the two batters together.
Bake for 35-40 minutes, or until the cake springs back when lightly pressed.