# 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 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, mix together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Fold in grated carrots and nuts, then add the dry ingredients to the wet mixture and stir just until combined. Set aside.
03 - In a separate bowl, beat softened cream cheese and granulated sugar with a mixer until smooth. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and all-purpose flour until fully combined.
04 - Spread half of the carrot cake batter evenly into the prepared baking pan. Pour the entire cheesecake batter over the carrot layer and spread evenly. Drop spoonfuls of the remaining carrot cake batter over the cheesecake layer. Gently swirl with a knife to create a marbled effect.
05 - Sprinkle with chopped nuts and ground cinnamon if desired.
06 - Bake for 45 to 50 minutes, or until the center is just set and edges are lightly golden. Allow bars to cool completely in the pan, then refrigerate for at least 3 hours before slicing.
