Carrot Cake Bars are dessert bars loaded with shredded carrots and chopped walnuts with a cheesecake swirl and a crumble topping.
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.
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.
In a medium bowl, add the melted butter and sugar. Mix to combine.
Add in the flour, cinnamon, baking powder, salt, and nutmeg. Stir until completely combined.
Fold in the shredded carrots and chopped walnuts. Set aside.
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.