Carrot 'N' Raisin Cheescake

Title: Carrot 'N' Raisin Cheescake

Categories: Cakes Desserts Servings: 10

1 c Graham Cracker Crumbs

3 T Granulated Sugar

3 T Margarine, Melted

24 oz Cream Cheese, Softened

1/2 c Granulated Sugar

1/2 c Unbleached All-Purpose

4 ea Large Eggs

1/4 c Unsweetened Orange Juice

1 c Finely Shredded Carrot

1/4 c Raisins

1/2 t Ground Nutmeg

1/4 t Ground Ginger

1 T Unsweetened Orane Juice

1 c Sifted Powdered Sugar Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom

9-inch springform pan. Bake at

325 degrees F.,

10 minutes.

20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at

medium speed on electric mixer until well blended. Blend in eggsand juice.

Add combined remainig flour, carrots, raisins, and spices; mix well. Pour

450 degrees F.,

10 minutes. Reduce oven temperature

250 degrees F., 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. --