# 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 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
# Method:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving overhang for easy removal.
02 - In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, blend oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Fold in grated carrots and chopped nuts. Stir in dry mixture until just combined.
03 - In a separate bowl, beat softened cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing thoroughly after each. Mix in vanilla extract and flour until fully incorporated.
04 - Spread half of the carrot cake batter evenly in the prepared pan. Pour all cheesecake batter over the carrot layer, smoothing it evenly. Dollop spoonfuls of remaining carrot cake batter onto cheesecake mixture and swirl gently with a knife for a marbled appearance.
05 - Sprinkle chopped nuts and ground cinnamon over the top as desired.
06 - Bake for 45 to 50 minutes, or until the center is just set and edges are lightly golden. Cool completely in the pan, then transfer to refrigeration for at least 3 hours before slicing into bars.
