# 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
# Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well blended.
03 - In a large mixing bowl, stir vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and fully incorporated.
04 - Add grated carrots and chopped walnuts or pecans (if using) to the wet mixture. Gently fold until evenly distributed.
05 - Pour the dry mixture into the wet ingredients. Stir just until combined; do not overmix. Set aside.
06 - In a separate bowl, beat softened cream cheese and sugar with a hand mixer or stand mixer until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and flour until fully blended.
07 - Spread half of the carrot cake batter evenly into the prepared pan. Pour all of the cheesecake mixture over the carrot layer and smooth with a spatula. Drop dollops of the remaining carrot cake batter over the cheesecake and gently swirl with a knife to create a marbled effect.
08 - Sprinkle chopped walnuts or pecans and ground cinnamon over the surface if desired.
09 - Bake for 45 to 50 minutes, or until the center is just set and the edges appear lightly golden. Remove from oven and allow to cool completely in the pan.
10 - Cover and refrigerate the cooled bars for at least 3 hours for optimal texture. Lift out using the parchment overhang and slice into 16 portions.
