# Needed Ingredients:
→ 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
→ 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 the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, ensuring an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, blend vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Fold in grated carrots and chopped nuts. Incorporate dry ingredients, mixing until just combined. Set aside.
03 - Beat softened cream cheese and granulated sugar in a separate bowl until creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract and all-purpose flour until fully blended.
04 - Spread half of the carrot cake batter evenly in the prepared pan. Pour the cheesecake mixture over the carrot layer and smooth the surface. Drop spoonfuls of the remaining carrot cake batter over the top and use a knife to gently swirl the layers for a marbled effect.
05 - Sprinkle chopped nuts and cinnamon evenly over the surface if desired.
06 - Bake for 45 to 50 minutes, or until the center is just set and the edges are lightly golden. Allow to cool completely in the pan, then refrigerate for at least 3 hours before slicing into bars.
