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Preheat oven to 350. Grease 2 8 x 4 pans.
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In a bowl, mix oil and eggs together. Once combined, add in brown sugar and white sugar. Mix well. Lastly, add in buttermilk and vanilla extract. Set aside.
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In a separate bowl, sift together 2 cups of all purpose flour, baking soda, salt, and all spices. Make a well in the center.
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Slowly incorporate the wet ingredients into the dry. Mix until just combined.
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Toss raisins with 2 Tbsp of flour (so they won't sink to the bottom of the bread batter) and add them, the carrots, pineapple, and yogurt to the batter. Mix until combined. Set aside.
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Mix cream cheese, egg, sugar, vanilla extract, and flour together (the flour keeps the cream cheese from spreading too much).
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Pour 3/4 of the bread batter into the pan. Top with cream cheese layer, spreading it as evenly as possible without pushing it into the bread batter.
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Pour the remaining batter on top of the cheesecake. Spread the batter carefully over the cheesecake, trying not to disturb the cheesecake layer too much.
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Bake for 40-45 minutes or until a cake tester comes out almost clean (the cheesecake layer will never yield a perfectly clean cake tester, but you'll know it's done when the cake tester comes out practically clean with just a little white on it it).
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Allow to cool, and eat! (I prefer the bread cold because I like my cheesecake cold; it takes about an hour in the fridge for it to be perfectly cool).