Rich and creamy cheesecake layered with moist, spiced carrot cake in easy-to-make bars that blend comforting flavors and textures.

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1/2 tsp vanilla extract

1 cup finely grated carrots

Optional: 1/4 cup crushed pineapple, drained OR 1/4 cup chopped pecans or walnuts

8 oz cream cheese, softened

1/4 cup granulated sugar

1 egg (for cheesecake layer)

1/2 tsp vanilla extract (for cheesecake layer)

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Preheat oven to 350°F (175°C). Line an 8x8" pan with parchment paper or grease lightly.
Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl.
In another bowl, mix vegetable oil, brown sugar, egg, and vanilla extract.
Stir in grated carrots and optional pineapple or nuts if using.
Fold dry ingredients into wet ingredients until just combined. Set aside.
Beat cream cheese until smooth. Add sugar, egg, and vanilla extract; mix until creamy.
Spread about two-thirds of carrot cake batter into the prepared pan.
Pour cheesecake mixture over the carrot cake layer and spread gently.
Drop spoonfuls of remaining carrot cake batter over cheesecake layer and swirl gently with a knife for marbled effect.
Bake 35–40 minutes until center is set and edges are lightly golden.
Cool completely, then chill in fridge at least 2 hours before slicing and serving.

For a twist, add raisins or shredded coconut to the carrot cake layer.

To make dairy-free, use plant-based cream cheese and adjust sweetness.

Store bars in an airtight container in the refrigerator for up to 4 days; freezing not recommended.

Let bars sit at room temperature 15-20 minutes before serving for best texture.

Chilling overnight helps flavors meld and makes slicing easier.