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Carrot And Raisin Cheescake


A scrumptious cheesecake made with orange juice and seedless raisins.

Trans-fat Free


1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter
or margarine, melted
24 ounces cream cheese
½ cup sugar
½ cup unbleached all-purpose flour
4 large eggs
¼ cup orange juice
1 cup carrots
finely shredded
¼ cup raisins, seedless
½ teaspoon nutmeg
¼ teaspoon ginger
1 tablespoon orange juice
1 cup powdered sugar


Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325℉ (160℃)., 10 minutes. Combine 20 ozs cream cheese, granulated sugar and ¼ cup 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℉ (230℃)., 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 44861% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 286mg 12%
Total Carbohydrate 13g 13%
Dietary Fiber 1g 3%
Sugars g
Protein 18g
Vitamin A 66% Vitamin C 6%
Calcium 8% Iron 10%
* based on a 2,000 calorie diet How is this calculated?


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