# 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 (optional)
19 - 1/4 cup chopped walnuts or pecans
20 - 1/4 teaspoon ground cinnamon
# How to Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for lifting later.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, mix the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Fold in the grated carrots and walnuts or pecans if using. Add the dry ingredients and stir gently until just combined. Set aside.
03 - In a separate bowl, beat softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and flour until the mixture is fully combined and smooth.
04 - Spread half of the carrot cake batter in an even layer on the bottom of the prepared baking pan. Pour all of the cheesecake batter over the carrot layer and spread evenly. Drop dollops of the remaining carrot cake batter on top. Use a knife to gently swirl the batters together, creating a marbled effect.
05 - Sprinkle the surface with chopped walnuts or pecans and ground cinnamon, if desired.
06 - Bake for 45 to 50 minutes, or until the edges are lightly golden and the center is set. Remove from oven and let cool completely in the pan on a wire rack.
07 - Once cooled, refrigerate for at least 3 hours. Lift the bars out using the parchment paper, then slice evenly into 16 portions for serving.
