# Components:
→ 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 oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing a slight 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, blend vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Add grated carrots and nuts. Incorporate dry ingredients until just combined; set aside.
03 - In another bowl, beat softened cream cheese with granulated sugar until creamy. Add eggs one at a time, fully mixing after each addition. Blend in vanilla extract and flour until the mixture is uniform.
04 - Spread half of the carrot cake batter evenly into the lined pan. Pour the entire cheesecake batter atop the carrot base and smooth out. Drop spoonfuls of the remaining carrot cake batter over the cheesecake. Swirl gently with a knife for a marbled presentation.
05 - Sprinkle chopped nuts and cinnamon over the marbled mixtures if desired.
06 - Bake for 45–50 minutes until the center is just set and edges are lightly golden. Cool completely in the pan, then refrigerate for at least 3 hours prior to slicing into bars.
