# 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
→ 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
# Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing excess to hang over the sides for easy removal.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a separate bowl, blend oil, granulated sugar, brown sugar, eggs, and vanilla extract until fully incorporated. Fold in finely grated carrots and chopped nuts. Incorporate dry mixture gently until just combined.
03 - Beat cream cheese and granulated sugar together in a bowl until smooth. Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract and all-purpose flour until mixture is uniform.
04 - Spread half the carrot cake batter evenly in the prepared baking pan. Pour all cheesecake batter over the carrot layer, smoothing with a spatula. Drop spoonfuls of remaining carrot cake batter over the cheesecake layer, then gently swirl with a knife to create a marbled pattern.
05 - Sprinkle chopped nuts and ground cinnamon evenly across the surface if desired.
06 - Bake for 45 to 50 minutes, until the center is just set and edges begin to turn golden. Let cool fully in the pan, then refrigerate for at least 3 hours before slicing into bars.
