• Spray inside of 13" x 9" pan with baking spray or grease with softened butter. Alternatively use a flexible silicon pan (no spray or parchment needed).
• Preheat oven to 350℉ (180℃)

Carrot cake batter

• Combine flour, brown sugar, granulated sugar, baking powder, ground cinnamon, ground ginger and salt in a bowl. Whisk together until ingredients are evenly distributed.
  1 ¼ Cups All purpose flour, ½ Cup Brown sugar, ½ Cup Granulated sugar, 1 teaspoon Baking powder, 1 teaspoon Ground cinnamon, ¼ teaspoon Ground ginger, ½ teaspoon Salt
• In a large bowl, whisk together vegetable oil, applesauce and eggs until well combined.
  ½ Cup Vegetable oil, 2 Large Eggs, ½ Cup Applesauce
• Add dry ingredients to the bowl with the wet ingredients. Stir until no dry pieces remain.
• Add shredded carrots to mixing bowl and stir until evenly distributed.
  1 ¾ Cups Carrots
• Optional - stir in any additional ingredients such as nuts, raisins, etc....
• Set bowl aside for later

Cheesecake batter

• Place cream cheese into mixing bowl, Using a hand- or stand-mixer, mix cream cheese until no lumps remain.
  2 Cups Cream cheese
• Add granulated sugar and ground cinnamon to bowl. Mix until well combined.
  ⅓ Cup Granulated sugar, ¼ teaspoon Ground cinnamon
• Add room temperature eggs to bowl. Mix until well combined, scraping sides and bottom of bowl as needed.
  2 Large Eggs

Assemble and bake

• Pour half of the carrot cake batter into prepared baking pan. Smooth evenly into bottom of pan.
• Scoop dollops (approximately 2 tablespoons each) of cheesecake batter over carrot cake batter.
• Scoop dollops of remaining carrot cake batter into the baking pan.
• Smooth top. Use an offset spatula or butter knife to create swirls in the batter.
• Bake for 35 - 40 minutes. Bars will be well-risen and a toothpick inserted in the center will come out clean.
• Remove pan from oven and place on a wire rack. Allow to cool for approximately 2 hours.
• Cut into desired sized pieces.