1 cup of Graham cracker crumbs 3 teaspoons of margarine, melted 1/2 cup of granulated sugar 4 large eggs 1 cup of finely shredded carrot 1/2 teaspoon Ground nutmeg 1 teaspoon unsweetened orange juice 3 teaspoons granulated sugar 24 ounces of cream cheese, softened 1/2 cup of unbleached all-purpose flour 1/4 cup of unsweetened orange juice 1/4 cup of raisins 1/4 teaspoon of ground ginger 1 cup of sifted powdered sugar
Combine the crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325ºF. for 10 minutes. Combine 20ounces of the cream cheese, granulated sugar and 1/4 cup of flour, mixing at medium speed on electric mixer until well blended. Blend in eggs and juice. Add the remaining flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450ºF. 10 minutes. Reduce oven temperature to 250ºF continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. Servings: 10
