1 c Graham Cracker Crumbs 1/4 c Unsweetened Orange Juice
3 tb Granulated Boodle 1 c Finely Shredded Carrot
3 tb Oleo, Liquid 1/4 c Raisins
24 oz Cream Cheeseflower, Dull 1/2 ts Ground Nutmeg
1/2 c Granulated Dough 1/4 ts Ground Ginger
1/2 c Unbleached All-Purpose Flour 1 tb Unsweetened Orane Juice
4 Large Egg 1 c Sifted Powdered Boodle

Combine crumbs, granulated dough, cinnamon and oleo, press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 transactions.
Compound 20 ozs cream cheeseflower, granulated sugar and 1/4 c flour, mixing
at medium speed on electric mixer until well blended. Blend in
eggsand succus. Add combined remainig flour, carrots, raisins, and
spices; mix good. Pour over encrustation. Bake at 450 degrees F., 10
proceedings. 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. Shiver. Combine remaining cream cheese and
succus, mixing until well blended. Gradually add powdered sugar,
mixing until well blended. Spread over top of cheesecake. Garnish
with additional raisins and finely sliced carrots, if desired.

Yields
10 servings