# What You’ll Need:
→ Carrot Cake Layer
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 cup vegetable oil
08 - 1/2 cup granulated sugar
09 - 1/4 cup brown sugar, packed
10 - 2 large eggs
11 - 1 teaspoon vanilla extract
12 - 1 cup finely grated carrots
13 - 1/3 cup chopped walnuts or pecans (optional)
→ Cheesecake Layer
14 - 16 ounces cream cheese, softened
15 - 1/2 cup granulated sugar
16 - 2 large eggs
17 - 1 teaspoon vanilla extract
18 - 2 tablespoons all-purpose flour
→ Topping (optional)
19 - 1/4 cup chopped walnuts or pecans
20 - 1/4 teaspoon ground cinnamon
# How To Make It:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving excess paper over the sides for easy removal.
02 - Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. In a separate large bowl, blend vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Fold in grated carrots and chopped nuts. Combine with dry ingredients until just incorporated.
03 - In a clean bowl, beat softened cream cheese and granulated sugar using a hand mixer or stand mixer until creamy. Incorporate eggs one at a time, mixing thoroughly after each. Add vanilla extract and flour; mix until smooth.
04 - Spread half the carrot cake batter evenly in the baking pan. Pour all cheesecake batter on top, smoothing gently. Drop spoonfuls of remaining carrot cake batter across cheesecake layer and swirl lightly with a knife for a marbled design.
05 - Scatter chopped nuts and ground cinnamon over the surface if desired.
06 - Bake for 45 to 50 minutes, until the center is just set and edges turn golden. Cool completely in the pan. Cover and refrigerate for at least 3 hours before slicing into bars.
