1 c Graham Cracker Crumbs
3 tb Granulated Sugar
3 tb Marge, Melted
24 oz Cream Cheeseflower, Softened
1/2 c Granulated Sugar
1/2 c Unbleached All-Purpose Flour
4 Large Eggs
1/4 c Unsweetened Orange Juice
1 c Finely Shredded Carrot
1/4 c Raisins
1/2 ts Ground Nutmeg
1/4 ts Ground Ginger
1 tb Unsweetened Orane Juice
1 c Sifted Powdered Dinero

Combine crumbs, granulated dough, cinnamon and oleomargarine, press onto
bottom of 9-inch springform pan. Bake at 325 degrees F., 10 proceedings.
Commingle 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 freshness. Bake at 450 degrees F., 10
transactions. 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. Thrill. 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