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1 hours
Prep: 20 minutes
Cook: 75 minutes
1119 calories per serving view nutrition facts
1 cake
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| 1 | cup | graham cracker crumbs | |
| 3 | tablespoons | sugar | granulated |
| 3 | tablespoons | margarine | melted |
| 24 | ounces | cream cheese | softened |
| 1/2 | cup | sugar | granulated |
| 1/2 | cup | flour, unbleached all-purpose | |
| 4 | large | eggs | |
| 1/4 | cup | orange juice | unsweetened |
| 1 | cup | carrot | finely shredded |
| 1/4 | cup | raisins, seedless | |
| 1/2 | teaspoon | nutmeg | ground |
| 1/4 | teaspoon | ginger | ground |
| 1 | tablespoon | orange juice | unsweetened |
| 1 | cup | powdered sugar | sifted |
Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan.
Bake at 325 F for 10 minutes.
Combine 20 ounces cream cheese, granulated sugar and 1/4 cup flour, mixing at medium speed on electric mixer until well blended.
Blend in eggs and juice.
Add combined remainig flour, carrots, raisins, and spices; mix well.
Pour over crust.
Bake at 450 F for 10 minutes. Reduce oven temperature to 250 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 Gradually add powdered sugar, mixing until well blended.
Spread over top of cheesecake.
Garnish with additional raisins and finely shredded carrots, if desired.
| % Daily Value* | |
| Total Fat 75.0g | 116% |
| Saturated Fat 41.0g | 207% |
| Trans Fat 0.0g | |
| Cholesterol 403mg | 134% |
| Sodium 768mg | 32% |
| Total Carbohydrate 94.0g | 31% |
| Dietary Fiber 2.0g | 8% |
| Sugars 68.0g | |
| Protein 22.0g | 45% |
| Vitamin A | 167% | Vitamin C | 14% | |
| Calcium | 19% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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