Title: Carrot 'n' raisin cheeescake
 Categories: Cakes, Desserts
      Yield: 10 Servings
 
      1 c  Graham Cracker Crumbs
      3 tb Margarine, Melted
    1/2 c  Granulated Sugar
      4    Large Eggs
      1 c  Finely Shredded Carrot
    1/2 ts Ground Nutmeg
      1 tb Unsweetened Orane Juice
      3 tb Granulated Sugar
     24 oz Cream Cheese, Softened
    1/2 c  Unbleached All-Purpose Flour
    1/4 c  Unsweetened Orange Juice
    1/4 c  Raisins
    1/4 ts Ground Ginger
      1 c  Sifted 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.
  
  Recipes from Nestles Toll House cookbook and Kraft Philidelphia Cream
  Cheese Cookbooks.