# 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 oven to 350°F. Line a 9x9-inch baking pan with parchment paper, ensuring an overhang for easier removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, blend vegetable oil, granulated and brown sugars, eggs, and vanilla extract until smooth. Fold in grated carrots and nuts. Incorporate the dry mixture until just combined; reserve.
03 - In a separate mixing bowl, beat softened cream cheese and granulated sugar until achieving a creamy consistency. Add eggs one at a time, mixing thoroughly after each. Blend in vanilla extract and all-purpose flour, ensuring a fully homogenous batter.
04 - Spread half of the carrot cake mixture evenly in the prepared pan. Pour all the cheesecake mixture over the base and smooth the surface. Dollop spoonfuls of remaining carrot cake mixture atop the cheesecake; gently swirl with a knife for a marbled effect.
05 - Sprinkle chopped nuts and ground cinnamon across the surface, if desired.
06 - Bake in the center of the oven for 45–50 minutes, until the cheesecake is set and edges are lightly golden. Allow the bars to cool completely in the pan, then refrigerate for a minimum of 3 hours prior to slicing.
