Preheat the oven to 350°F (175°C).

In a large bowl, mix together the flour, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.

Add the baking powder, baking soda, cinnamon, nutmeg, and salt to the mixture and stir until combined.

Fold in the grated carrots and chopped walnuts (if using).

In a separate bowl, beat together the softened cream cheese, granulated sugar, eggs, and vanilla extract until smooth.

Grease and flour two 9-inch round cake pans. Pour half of the carrot cake batter into each pan.

Spoon the cheesecake filling over the batter in each pan, then top with the remaining carrot cake batter.

Bake in the preheated oven for 45 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

Once cooled, drizzle with honey and melted butter.