# 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
→ 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
# How To Make:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, thoroughly mix vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Fold in grated carrots and chopped nuts. Gently incorporate the dry ingredients into the mixture until just combined. Reserve half of the batter.
03 - In another bowl, beat the softened cream cheese and granulated sugar until silky. Add eggs one at a time, blending well after each. Stir in vanilla extract and flour until fully incorporated and smooth.
04 - Spread half of the carrot cake batter evenly across the base of the prepared pan. Pour the entire cheesecake batter over this layer and spread gently. Drop spoonfuls of the reserved carrot cake batter onto the cheesecake layer. Use a knife to swirl in a marbled pattern.
05 - Scatter chopped nuts and ground cinnamon across the top if desired.
06 - Bake for 45–50 minutes, or until the center is just set and the edges are golden. Allow to cool completely in the pan, then refrigerate for at least 3 hours before cutting into bars.
