# 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
→ 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
19 - 1/4 cup chopped walnuts or pecans
20 - 1/4 teaspoon ground cinnamon
# Method:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing an overhang for easy removal.
02 - Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a separate large bowl, combine oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Fold in grated carrots and nuts. Add dry ingredients to the wet mixture and stir gently until just incorporated. Set aside.
03 - In another bowl, beat softened cream cheese and sugar with a mixer until smooth. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and flour, blending fully.
04 - Spread half of the carrot cake batter evenly into the prepared pan. Pour all cheesecake batter on top, smoothing the layer. Spoon dollops of the remaining carrot cake batter over the cheesecake and swirl gently with a knife for a marbled appearance.
05 - If desired, sprinkle chopped nuts and cinnamon evenly over the top.
06 - Bake for 45 to 50 minutes, or until the center is just set and edges are lightly golden.
07 - Allow to cool completely in the pan before refrigerating for at least 3 hours. Once chilled, use the parchment paper to lift the bars out and slice into portions.
