# Ingredient List:
→ 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 Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing overhang for easy bar removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until well combined.
03 - In a large bowl, mix together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and homogeneous.
04 - Gently fold in finely grated carrots and chopped walnuts or pecans to the wet mixture. Add the dry ingredients and stir just until incorporated. Set batter aside.
05 - In a separate bowl, beat softened cream cheese with granulated sugar until completely smooth. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and flour until fully integrated.
06 - Spread half of the carrot cake batter evenly into the prepared pan. Pour the cheesecake batter overtop and spread to the edges. Dollop remaining carrot cake batter in spoonfuls onto the cheesecake layer and use a knife to gently swirl for a marbled effect.
07 - Sprinkle the surface with chopped nuts and ground cinnamon if desired.
08 - Bake in the preheated oven for 45 to 50 minutes, until the center is just set and the edges are lightly golden. Remove from oven and cool completely in the pan.
09 - Refrigerate at least 3 hours before lifting out of the pan and slicing into 16 bars.
