# Ingredient List:
→ 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 Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing 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 oil, granulated sugar, brown sugar, eggs, and vanilla until fully integrated. Stir in grated carrots and nuts. Add dry ingredients to wet mixture and combine just until incorporated.
03 - In a fresh bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing thoroughly after each addition. Blend in vanilla and flour until the mixture is completely uniform.
04 - Spread half of the carrot cake batter evenly in the prepared pan. Top with the entire cheesecake batter and smooth gently. Drop spoonfuls of the remaining carrot cake batter on top and swirl using a knife to create a marbled look.
05 - Sprinkle with walnuts or pecans and ground cinnamon, if desired.
06 - Bake for 45 to 50 minutes until the center is almost set and edges are lightly golden. Cool completely in the pan, then transfer to the refrigerator for at least 3 hours before slicing into bars.
