# 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
# Directions:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang to facilitate bar removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, combine oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Fold in grated carrots and nuts, then stir in the dry ingredients just until incorporated. Set aside.
03 - Using a mixer, beat cream cheese and sugar in a bowl until silky. Incorporate eggs one at a time, mixing thoroughly after each addition. Blend in vanilla extract and flour until fully integrated.
04 - Spread half the carrot cake batter evenly in the prepared pan. Pour the cheesecake mixture over the carrot cake base, smoothing into an even layer. Drop spoonfuls of the remaining carrot cake batter atop the cheesecake, then swirl lightly using a knife for a marbled finish.
05 - If desired, sprinkle chopped nuts and cinnamon over the surface.
06 - Bake for 45 to 50 minutes, until the center sets and the edges are golden. Allow to cool completely in the pan before refrigerating for a minimum of three hours. Slice into bars for serving.
