Giulianas Restaurant & Food Recipes

Ingredients

* 3 / 4 pound carrots, cut into 2 inch pieces
* 2 / 3 cup finely ground graham cracker crumbs
* 2 / 3 cup gingersnap cookie crumbs
* 2 / 3 cup ground pecans
* 1 / 3 cup white sugar
* 4 tablespoons unsalted butter, softened
* 1 / 2 cup packed brown sugar
* 1 tablespoon lemon juice
* 1 teaspoon orange enthusiasm
* 1 teaspoon crumbled fresh ginger root
* 1 / 4 teaspoon ground cinnamon
* 1 / 4 teaspoon ground mace
* 1 / 4 teaspoon ground allspice
* 2 (8 ounce) cream cheese packages, diced and softened
* 4 eggs
* 1 / 4 cup cut pecans

Preparation

1. 4 cups water Bring to a boil, and cook carrots until very supply approximately 45 minutes. drain cooked carrots. return them to a moderate heat for a minute or so to cook off excess moisture.
2. Preheat oven to 400 degrees F (205 degrees c). In a bowl, combine graham cracker crumbs, the gingersnap crumbs, 2 / 3 cup connected to ground nuts, and sugar, take it. work in butter until mixture is crumbly. should tap off the bottom and sides of a smeared with butter 9 inch springform pan. Bake the crust for 7 minutes. lower oven to 350 degrees F (175 degrees c).
3. Transfer carrots to food processor and puree for 30 seconds. scrape down the side, and puree again until completely smooth. add brown sugar, anime, lemon juice, enthusiasm, orange, cinnamon, mace and allspice to the processor, and puree for 30 seconds. scrape down the sides, and repeat. position allowing the mixture to cool.
4. Add cream cheese to the cooled carrot mixture and puree for 1 minute, scraping down the sides every 20 seconds. paste in eggs, one at a time. beat the rain in the crust, and sprinkle with remaining 1 / 4 cup chopped walnuts.
5. The thing baked for approximately 50 minutes, the cake tester come out clean. let cool. cover loosely and refrigerate at least 4 hours before serving.

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