• Preheat oven to 350 degrees.

For the Carrot Cake

• In a large bowl, combine 1 cup flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  1 cup Bob's Red Mill 1-to-1 Gluten Free Flour, 1 teaspoon salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon ground nutmeg
• In a medium bowl, whisk together butter, brown sugar and eggs. Fold into flour mixture. Stir in carrots and walnuts. Spread into bottom of ungreased 8x8 baking dish. Set aside.
  1/2 cup butter,, 1/2 cup brown sugar, 2 large eggs, 1 cup shredded carrots, 1/2 cup chopped walnuts

For the Cheesecake

• Beat together cream cheese, sour cream, 1/2 cup sugar until smooth. Beat in eggs, one at a time, until smooth. Pour mixture over cake batter in 8x8 baking dish.
  16 ounces cream cheese,, 1/4 cup sour cream,, 1/2 cup sugar, 2 large eggs,

For the Topping

• In a small bowl, mix together 1/2 cup Bob's Red Mill 1-to-1 Gluten Free Flour, oats, 1/4 cup brown sugar, granulated sugar, cinnamon and butter until it forms a crumbly mixture. Spread over cream cheese layer.
  1/2 cup Bob's Red Mill 1-to-1 Gluten Free Flour, 1/4 cup rolled oats, 1/4 cup brown sugar, 2 Tablespoons sugar, 1/4 teaspoon cinnamon, 1/4 cup + 1 Tbsp butter,
• Bake in preheated oven for 50-55 minutes or until cheesecake is set. Remove from oven and cool for 30 minutes. Transfer to refrigerator and cool completely.