for cake: preheat oven to 325f', 'lightly grease two 9-inch-diameter cake pans with 1 1 / 2-inch-high sides', 'line bottom of pans with waxed paper or parchment', 'lightly grease waxed paper', 'using electric mixer , beat sugar , vegetable oil , juice , vanilla extract and zest in bowl until combined', 'add eggs 1 at a time , beating well after each addition', 'sift flour , baking powder , baking soda , salt , cinnamon and nutmeg into sugar and oil mixture', 'stir in carrots , chopped pecans and raisins', 'pour batter into prepared pans , dividing equally', 'bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans , about 45 minutes', 'cool in pans on racks 15 minutes', 'turn out cakes onto racks and cool completely', 'for frosting: using electric mixer , beat all ingredients in medium bowl until smooth and creamy', 'place 1 cake layer on platter', 'spread with a bit less than 1 / 2 the frosting', 'top with the remaining cake layer', 'using icing spatula , spread remaining frosting in decorative swirls over sides and top of cake', 'serve cake cold or at room temperature'

in a 3 quart baking dish coated with nonstick cooking spray , combine the onion , carrots , lentils , rice , cheese , green pepper and seasonings', 'stir in broth and tomatoes', 'cover tightly with foil and bake at 350f for 1-1 / 4 to 1-3 / 4 hours or until the liquid is absorbed and lentils and rice are tender'

saute ginger , onions , carrot , sweet potato and celery for 2-3 minutes or until onion is tender', 'add stock and simmer for 20 minutes or until veggies are tender', 'add lime juice , salt and pepper and puree in blender until smooth', 'heat if desired or serve cold'

combine all ingredients in blender and blend on high or frape`', 'serve in a fun cup or glass with a straw'

crust: combine ingredients', 'mix well', 'press into 9 inch springform pan', 'bake in preheated 350 f oven for 10 minutes', 'filling: simmer shredded carrots in water to cover for 5 minutes', 'drain and remove excess liquid', 'in food processor combine carrots , cream cheese , sugar and maple syrup , process until completely smooth and evenly colored', 'add eggs , one at a time , and mix until just blended', 'pour onto crumb crust and bake at 300 f for 45 minutes or until center is almost set', 'cool to room temperature', 'refrigerate 3 hours or overnight', 'optional garnish: in small saucepan simmer water with sugar for 5 minutesadd shredded carrots and simmer 5 minutes', 'drain well and scatter on top of chilled cheesecake'

wash the lemon and orange and shred them finely', 'keep all the seeds from both , and put them in a clean new tea ball , or sew them into a scrap of cheesecloth', 'put the canning jars in a large kettle with enough water to come to an inch above the rims', 'turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized', 'put the lemon and orange shreds and juice in a large , broad pot with the water and the seeds , and boil for ten minutes', 'wash , peel and grate the carrots', 'add the carrots and sugar to the peels', 'continue boiling until the marmalade is thick and forms a sheet when poured from the spoon , about 30 minutes longer', 'fish out the seeds , draining them well', 'seal the marmalade in sterilized jars and process in boiling water for 5 minutes'