# Components:
→ Carrot Cake Layer
01 - 1 cup all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/2 teaspoon ground cinnamon
05 - 1/4 teaspoon ground ginger
06 - 1/4 teaspoon salt
07 - 1/2 cup granulated sugar
08 - 1/3 cup packed light brown sugar
09 - 2 large eggs
10 - 1/2 cup vegetable oil
11 - 1 teaspoon vanilla extract
12 - 1 cup finely grated carrots, about 2 medium
13 - 1/3 cup chopped walnuts or pecans, optional
→ Cheesecake Layer
14 - 12 ounces cream cheese, softened
15 - 1/3 cup granulated sugar
16 - 1 large egg
17 - 1 teaspoon vanilla extract
→ Cream Cheese Frosting
18 - 4 ounces cream cheese, softened
19 - 2 tablespoons unsalted butter, softened
20 - 1 cup powdered sugar
21 - 1/2 teaspoon vanilla extract
22 - 1 to 2 teaspoons milk, as needed
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing edges to overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt until evenly distributed.
03 - In a large bowl, whisk granulated sugar, brown sugar, eggs, oil, and vanilla until smooth. Stir in grated carrots and nuts if using.
04 - Fold the flour mixture into the wet ingredients until just combined. Spread two-thirds of the carrot cake batter evenly in the prepared pan.
05 - Beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until fully combined.
06 - Gently pour and spread the cheesecake mixture over the carrot cake layer in the pan.
07 - Dollop the remaining carrot cake batter on top of the cheesecake layer and swirl gently with a knife to create a marbled pattern.
08 - Bake for 40 to 45 minutes, or until the center is set and a toothpick inserted comes out with just a few moist crumbs.
09 - Allow bars to cool completely in the pan before proceeding with frosting.
10 - Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing well. Add milk as needed to achieve spreadable consistency.
11 - Spread frosting over cooled bars. Refrigerate for at least 1 hour before slicing into squares.
