1 c  Graham Cracker Crumbs

      3 T  Granulated Sugar

      3 T  Margarine, Melted

     24 oz Cream Cheese, Softened

    1/2 c  Granulated Sugar

    1/2 c  Unbleached All-Purpose Flour

      4 ea Large Eggs

    1/4 c  Unsweetened Orange Juice

      1 c  Finely Shredded Carrot

    1/4 c  Raisins

    1/2 t  Ground Nutmeg

    1/4 t  Ground Ginger

      1 T  Unsweetened Orane Juice

      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.