½ cup plus 2 tablespoons (124 grams) granulated sugar
1 large egg (50 grams)
2 cups (250 grams) all-purpose flour
1 teaspoon (2 grams) ground cinnamon
1 teaspoon (2 grams) ground ginger
¾ teaspoon (2.25 grams) kosher salt
½ teaspoon (2.5 grams) baking powder
½ teaspoon (2.5 grams) baking soda
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
¾ cup (80.5 grams) lightly packed grated carrot
Cheesecake Layer (recipe follows)
Instructions
Preheat oven to 350°F (180°C). Line a 8-inch square pan with parchment paper, letting excess extend over sides of pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
In a large bowl, whisk together flour, cinnamon, ginger, salt, baking powder, baking soda, nutmeg, and allspice. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in carrots.
Evenly spread 2 cups (about 560 grams) dough in prepared pan. Top with Cheesecake Layer. Crumble remaining dough (about 1 cup [about 280 grams]) on top.
Bake until edges are set, center jiggles just slightly, and an instant-read thermometer inserted in Cheesecake Layer registers 175°F (79°C) to 180°F (82°C), about 38 minutes. Let cool completely in pan on a wire rack. Cover and refrigerate for at least 4 hours or overnight. Using excess parchment as handles, remove from pan, trim edges, if desired, and cut into bars.
Recipe by Bake from Scratch at https://bakefromscratch.com/small-batch-carrot-cake-cheesecake-bars/