# 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 Make It:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate large bowl, mix vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Fold in grated carrots and nuts. Combine with dry ingredients until just incorporated and set aside.
03 - Beat softened cream cheese and granulated sugar until smooth. Add eggs individually, mixing thoroughly after each addition. Stir in vanilla extract and flour until fully integrated.
04 - Spread half of the carrot cake batter evenly in the prepared pan. Pour all of the cheesecake batter over the carrot cake layer and smooth the surface. Place spoonfuls of the remaining carrot cake batter atop the cheesecake and gently swirl with a knife to create a marbled appearance.
05 - Sprinkle chopped nuts and cinnamon evenly over the surface, if desired.
06 - Bake for 45 to 50 minutes, until the center is just set and the edges turn lightly golden. Allow bars to cool completely in the pan, then refrigerate for at least 3 hours before slicing.
