# 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 flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Fold in grated carrots and nuts. Add dry ingredients and stir until just combined. Set aside.
03 - In another bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and flour until fully incorporated.
04 - Spread half of the carrot cake batter evenly in the prepared pan. Pour the cheesecake batter over the carrot layer, spreading evenly. Dollop remaining carrot cake batter by spoonfuls over the cheesecake and gently swirl with a knife for a marbled effect.
05 - Sprinkle chopped nuts and ground cinnamon evenly over the top if desired.
06 - Bake at 350°F for 45 to 50 minutes, or until the center is just set and edges are lightly golden. Remove from oven, cool completely in the pan, then refrigerate for at least 3 hours before slicing into bars.
