Categories: Cakes 
      Yield: 10 servings 
  
      1 c  Graham Cracker Crumbs             1/4 c  Unsweetened Orange Juice 
      3 tb Granulated Sugar                    1 c  Finely Shredded Carrot 
      3 tb Margarine, Melted                 1/4 c  Raisins 
     24 oz Cream Cheese, Softened            1/2 ts Ground Nutmeg 
    1/2 c  Granulated Sugar                  1/4 ts Ground Ginger 
    1/2 c  Unbleached All-Purpose Flour        1 tb Unsweetened Orane Juice 
      4 ea Large Eggs                          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.