Fusion of carrot cake and cheesecake, layered as bars. Sweet, creamy, and perfect for sharing at celebrations.
# 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 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 (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 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
03 - In a large bowl, mix vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
04 - Fold in finely grated carrots and chopped walnuts or pecans. Stir in the dry mixture until just combined.
05 - In a separate bowl, beat softened cream cheese and granulated sugar until smooth using a hand mixer. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and flour until fully incorporated.
06 - Spread half the carrot cake batter evenly in the prepared pan. Pour all cheesecake batter over the carrot layer and distribute evenly. Dollop spoonfuls of the remaining carrot cake batter on top and gently swirl with a knife for a marbled effect.
07 - Sprinkle with chopped walnuts or pecans and ground cinnamon if desired.
08 - Bake for 45 to 50 minutes, or until the center is just set and the edges are lightly golden. Cool completely in the pan. Refrigerate for at least 3 hours before slicing into bars.
