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