# 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, ensuring excess overhang to facilitate removal.
02 - Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl. In a separate large bowl, blend vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until smooth. Fold in grated carrots and nuts, then gently incorporate dry mixture until just combined. Reserve.
03 - In a clean bowl, beat cream cheese and granulated sugar using a hand mixer or stand mixer until creamy. Add eggs individually, mixing thoroughly after each addition. Stir in vanilla extract and flour until fully integrated.
04 - Spread half of the carrot cake batter across the base of the prepared pan. Evenly distribute all cheesecake batter atop the carrot layer, smoothing surface. Drop spoonfuls of remaining carrot cake batter onto cheesecake layer, then use a knife to gently swirl for a marbled appearance.
05 - Sprinkle chopped nuts and ground cinnamon over the swirled surface.
06 - Bake for 45 to 50 minutes, or until the bars are just set in the center and edges appear lightly golden. Remove from oven and cool completely within the pan.
07 - Transfer the cooled pan to a refrigerator and chill for at least 3 hours prior to slicing into bars.
