# 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
19 - 1/4 cup chopped walnuts or pecans
20 - 1/4 teaspoon ground cinnamon
# Directions:
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.
03 - In a large bowl, blend vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
04 - Fold in finely grated carrots and chopped walnuts or pecans. Stir in dry mixture until just combined. Set aside.
05 - In a separate bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing well after each. Blend in vanilla extract and all-purpose flour until fully incorporated.
06 - Spread half of the carrot cake batter evenly into the prepared pan. Pour all cheesecake batter on top and spread evenly. Drop spoonfuls of the remaining carrot cake batter over the cheesecake and gently swirl with a knife for a marbled effect.
07 - Sprinkle with chopped nuts and cinnamon, if using.
08 - Bake for 45–50 minutes, or until the center is just set and edges are lightly golden. Cool completely in the pan, then refrigerate for at least 3 hours before slicing into bars.
