• Preheat the oven to 325F (170C). Line an 8x8 inch (20x20 cm) pan with parchment paper or aluminum foil so that there's an overhang around the edges. If using aluminum foil, lightly grease.

Carrot Cake Batter

• In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda and salt. Set aside.
• In a separate large bowl, whisk together the melted butter, brown sugar, egg and vanilla extract until you no longer see pieces of egg or lumps of sugar.
• Whisk the sour cream and shredded carrots into the wet ingredients.
• Stir the dry ingredients into the wet ingredients. Gently stir together using a rubber spatula or wooden spoon. Stop mixing when you no longer see streaks or lumps of flour. Set aside.

Cheesecake Batter

• Beat together the cream cheese and sugar until smooth. Occasionally, turn off the mixer and scrape down the sides and bottom of the bowl.
• Mix in the egg and vanilla extract. Stop mixing when you no longer see pieces of egg.

Assemble & Bake

• Reserve about 3/4 cup to 1 cup of carrot cake batter. Spread the remaining carrot cake batter into an even layer in the prepared pan.
• Drop large dollops of the cheesecake batter on top of the carrot cake batter.
• With the reserved carrot cake batter, drop large dollops of batter in between the dollops of cheesecake.
• Use a thin knife or toothpick to swirl the carrot cake batter and cheesecake batter.
• Bake in the middle of the preheated oven for about 30-40 minutes. The bake time will vary depending on your oven and if you prefer the carrot cake layer to be more cake-y in texture or a little more like a blondie (a longer bake time will make it more cake-y in texture). When you're done baking, the top should look set and an inserted toothpick should come out without gooey carrot cake batter (gooey cream cheese batter is OK because it will set as the bars cool and chill).
• Cool the bars in the pan until the pan is no longer warm to the touch. Cover the pan and place in the fridge to chill for at least 4 hours before slicing.
• When ready to slice, lift the bars out of the pan using the overhang of the parchment/aluminum foil and place on a cutting board. Slice with a sharp knife. Wipe off the knife between each slice for clean cuts.