# What you'll 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 fine 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 light 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 (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 make it:
01 - Heat the oven to 350°F. Line a 9 x 9–inch baking pan with parchment paper, leaving an overhang to lift the bars out easily.
02 - Whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl until evenly blended.
03 - In a large bowl, whisk the vegetable oil with granulated and brown sugars, then beat in the eggs and vanilla until smooth. Fold in the grated carrots and the chopped nuts if using.
04 - Fold the dry ingredients into the wet mixture gently until just combined; avoid overmixing.
05 - Beat the softened cream cheese with the sugar until smooth. Add the eggs one at a time, mixing until incorporated, then blend in the vanilla and the two tablespoons of flour until homogeneous.
06 - Spread about half of the carrot cake batter evenly across the prepared pan. Pour the cheesecake filling over it and smooth the surface. Spoon dollops of the remaining carrot batter over the cheesecake and use a knife to swirl for a marbled effect.
07 - Sprinkle the remaining chopped nuts and the cinnamon evenly over the top, if desired.
08 - Bake 45 to 50 minutes, or until the edges are lightly golden and the center is just set but still slightly jiggly. Avoid overbaking to keep the filling creamy.
09 - Allow the pan to cool completely on a rack, then refrigerate for at least 3 hours to firm the filling before using the parchment overhang to lift and slice into 16 bars.
