• Preheat the oven to 350°F. Spray an 8x8-inch baking pan with non-stick spray and set aside. You can also line the pan with parchment paper and lightly spray with nonstick cooking spray.

Crumble Topping

• To a medium bowl, add the flour, confectioners' sugar, and cinnamon. Whisk together to combine.
• Add the cubed butter. Using your fingers, sift the flour mixture over the butter and then start breaking down each cube into pea-sized pieces. When done, every ingredient should be well incorporated (with a few chunks). Place in the refrigerator until ready.

Carrot Cake Bars

• Place the butter in a microwave-safe bowl. Microwave for 30 seconds. If needed, microwave another 15 seconds to melt the butter completely.
• In a medium bowl, add the melted butter and sugar. Mix to combine.
• Stir in the egg and vanilla extract.
• Add in the flour, cinnamon, baking powder, salt, and nutmeg. Stir until completely combined.
• Fold in the shredded carrots and chopped walnuts. Set aside.

Cheesecake Swirl

• In a medium bowl, add in the cream cheese and sugar. Beat with a hand mixer until smooth.

Assembly

• Add about half of the carrot cake batter into the pan and spread it out with an offset spatula.
• Add the cheesecake batter to the carrot cake batter that is in the pan, spreading it out into an even layer.
• Add the remaining carrot cake batter on top of the cheesecake batter and spread it out into an even layer.
• Using a knife or skewer, swirl the batters together.
• Top with crumble topping.
• Bake for about 35-40 minutes until the edges are light golden brown. There will be very little jiggle to the center.
• Cool completely before cutting. Store in an airtight container in the refrigerator.