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Title: Cheesecake ( Carrot & Raisin )
Categories: Cheesecake Dessert
Yield: 10 Servings

1cGraham Cracker Crumbs
3tbGranulated Sugar
3tbMargarine, Melted
24ozCream Cheese, Softened
1/2cGranulated Sugar
1/2cUnbleached All-Purpose Flour
4 Large Eggs
1/4cUnsweetened Orange Juice
1cFinely Shredded Carrot
1/4cRaisins
1/2tsGround Nutmeg
1/4tsGround Ginger
1tbUnsweetened Orane Juice
1cSifted Powdered Sugar

Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine 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 over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 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.

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