# What You 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 the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, ensuring an overhang on all sides for easy removal.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - In a large bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until smooth and thoroughly combined.
04 - Fold in the grated carrots and, if using, chopped walnuts or pecans into the wet mixture until just incorporated.
05 - Gently stir the dry ingredients into the wet mixture until just combined. Do not overmix. Set the carrot cake batter aside.
06 - In a separate bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and flour, beating until fully blended.
07 - Spread half of the carrot cake batter evenly across the bottom of the prepared baking pan. Pour all of the cheesecake batter over the carrot layer and spread to level. Spoon the remaining carrot cake batter in dollops across the top of the cheesecake and use a knife to swirl for a marbled finish.
08 - Sprinkle with reserved chopped nuts and a dusting of ground cinnamon, if desired.
09 - Transfer the pan to the oven and bake for 45 to 50 minutes, until the edges are golden and the center is just set. Remove from oven and allow to cool completely in the pan.
10 - Once cooled, refrigerate the bars for at least 3 hours to firm. To serve, remove from pan using the parchment overhang and slice into 16 even bars.
