# 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
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, ensuring excess hangs over the edges for effortless removal.
02 - In a medium mixing bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg using a whisk.
03 - In a large bowl, mix vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
04 - Fold grated carrots and chopped walnuts or pecans into the wet mixture. Add dry ingredients and stir gently until just combined. Set batter aside.
05 - In a separate bowl, beat softened cream cheese and granulated sugar with a hand mixer until creamy. Add eggs individually, mixing after each addition. Mix in vanilla extract and flour until fully homogenous.
06 - Spread half the carrot cake batter evenly into the prepared pan. Pour cheesecake batter over carrot layer and spread to cover. Drop remaining carrot cake batter by spoonfuls onto the cheesecake layer. Using a knife, create a gentle swirl for a marbled appearance.
07 - Sprinkle with chopped walnuts or pecans and ground cinnamon as desired.
08 - Bake for 45–50 minutes, until the center is nearly set and the edges show a light golden color.
09 - Allow bars to cool completely in the pan. Refrigerate for at least 3 hours before slicing into individual portions.
