Preheat your oven to 325°F (160°C). In a mixing bowl, beat together 8 oz of cream cheese, 1/2 cup of granulated sugar, and 1 teaspoon of vanilla extract until smooth. Add in 2 room-temperature eggs, beating well after each addition. Pour into a greased 9-inch round cake pan and chill.

In a large bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 2 teaspoons of ground cinnamon, and 1/2 teaspoon of nutmeg. Create a well, add 1 cup of granulated sugar, 1 cup of vegetable oil, 4 eggs, and 2 cups of grated carrots. Mix gently until just combined.

Divide the carrot cake batter evenly between two greased pans. Bake for about 25-30 minutes, or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.

Prepare the frosting by beating together 8 oz of softened cream cheese and 1/4 cup of honey until light and fluffy. Gradually add 2 cups of sifted powdered sugar, mixing until creamy.

Once cake layers are completely cool, level them if necessary. Place one layer on a serving plate, spread the cheesecake filling, and place the second layer on top. Spread the honey cream cheese frosting over the top and sides.

Cover the assembled cake loosely with plastic wrap and refrigerate for at least 1 hour before serving.