# 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
→ 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 Steps:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper leaving an overhang for hassle-free removal.
02 - Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a large bowl, mix vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Stir in grated carrots and chopped nuts. Incorporate dry ingredients until just blended. Set aside.
03 - Beat softened cream cheese and granulated sugar until creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and all-purpose flour until fully combined.
04 - Spread half of the carrot cake batter evenly across the prepared pan. Pour all of the cheesecake mixture over and smooth out. Drop spoonfuls of remaining carrot cake batter onto the cheesecake layer. Swirl gently with a knife to create a marbled pattern.
05 - Scatter chopped nuts and sprinkle ground cinnamon over the surface, if desired.
06 - Bake for 45–50 minutes until the center is set and edges turn lightly golden. Allow to cool completely in the pan; then refrigerate for a minimum of 3 hours before slicing into bars.
