# 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 packed brown sugar
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 Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Fold in grated carrots and nuts if using. Stir in the dry ingredients until just combined and set aside.
03 - In another bowl, beat softened cream cheese and granulated sugar until creamy. Add eggs one at a time, mixing thoroughly after each. Incorporate vanilla extract and all-purpose flour until fully blended.
04 - Spread half of the carrot cake batter evenly into the prepared pan. Pour the entire cheesecake batter over the carrot layer and smooth. Add dollops of remaining carrot cake batter on top, then swirl gently with a knife to create a marbled effect.
05 - Sprinkle top evenly with chopped nuts and ground cinnamon if desired.
06 - Bake for 45 to 50 minutes, or until the center is just set and the edges are lightly golden. Cool completely in the pan.
07 - Refrigerate the cooled bars for at least 3 hours. Remove from pan and slice into individual bars.
