Step-by-Step Cooking Directions

1. Preheat Oven
Preheat your oven to 170°C (340°F). Line and lightly grease an 8×8-inch baking pan with parchment paper or butter.

2. Prepare the Cheesecake Layer
In a mixing bowl, beat together softened cream cheese and sugar until creamy and smooth.
Add the egg yolk and vanilla extract. Mix until fully incorporated. Set aside.

3. Make the Carrot Cake Batter
In a large bowl, cream the softened butter, oil, and sugar until light and fluffy.
Add the egg and vanilla extract. Mix until smooth.
In a separate bowl, sift together the flour, cinnamon, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture and mix just until combined.
Fold in the shredded carrots and walnuts using a spatula.

4. Layer the Batters
Scoop about ¾ of the carrot cake batter into the prepared pan and spread evenly.
Pour the cheesecake mixture over the carrot cake layer and spread gently.
Add the remaining carrot cake batter on top in small dollops.
Use a chopstick or skewer to swirl the top gently, creating a marble effect.

5. Bake
Place in the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
The cheesecake layer should be set but still slightly soft in the middle.

6. Cool and Slice
Let the bars cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Chill in the fridge for at least 30 minutes for cleaner cuts (optional).
Slice into squares and serve.

7. Enjoy!
Serve with coffee or tea, and share with your loved ones!