Carrot Cake Swirled Cheesecake Bars

1 1/2 c. + 2  T. SR flour, divided

2 1/2 c. sugar, divided

1 1/2 t. cinnamon

1/2 t. nutmeg

2/3 c. oil

4 eggs, divided

2 t. vanilla

1 1/2 c. finely grated carrots, (I use 4, 4.4 oz. jars of natural baby food carrots--saves the knuckles!)

3 pkgs (8 oz. each) cream cheese, softened

1/4 c. milk

1 t. lemon extract

Preheat oven to 325. Spray 9x13 baking pan. Combine 1 1/2 c. each of flour and sugar. Add cinnamon and nutmeg. Add oil, 2 eggs, vanilla and carrots. Mix well. Spread 1/2 the batter in sprayed pan. Reserve remaining batter. Set aside. Beat cream cheese and remaining sugar in large bowl on medium until well blended. Add milk, remaining flour and lemon extract. Beat until well blended. Add remaining eggs, 1 at a time, beating on low after each, just until blended. Drop spoonfuls of cream cheese mixture and carrot cake batter alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect. Bake 40-50 minutes until toothpick comes out clean. Cool completely before serving.

1st picture: dollops of cream cheese mixture and carrot cake batter; 2nd picture: swirled together; 3rd picture: ready to eat!