# 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
# How to Cook:
01 - Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, allowing for an overhang to facilitate removal.
02 - Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a separate large bowl, blend vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Incorporate grated carrots and nuts. Add dry ingredients to wet mixture and fold together just until combined; set aside.
03 - Beat cream cheese and granulated sugar in a bowl until thoroughly combined and creamy. Add eggs one at a time, mixing well after each. Blend in vanilla extract and all-purpose flour until fully incorporated.
04 - Spread half of the carrot cake batter evenly into the prepared baking pan. Pour all cheesecake batter over the carrot layer; smooth into an even layer. Drop spoonfuls of the remaining carrot cake batter atop the cheesecake and gently swirl with a knife for a marbled finish.
05 - Sprinkle nuts and cinnamon evenly on top if desired. Bake for 45 to 50 minutes, or until the center is just set and the edges are lightly golden.
06 - Let bars cool completely in the pan, then refrigerate uncovered for a minimum of 3 hours. Slice into 16 pieces for serving.
