1 (8 ounce) package cream cheese, softened
5 tablespoons butter, softened
1/4 cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract
2 tablespoons orange juice
1 (1 ounce) square carrot, grated
2 tablespoons margarine, softened
1 tablespoon white sugar
1 cup evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 egg, beaten
Heat oven to 350 degrees F (175 degrees C). Grease 10 eight-ounce custards.
Sift together the cream cheese, butter and brown sugar. Blend thoroughly.
Microwave cream cheese in medium-size bowl over low heat until smooth and pour mixture into custard tins. Line with pastry rings or a large spoon. Trim pastry rings to fit shape of cream cheese mixture. Place on ungreased 4 cake-type tins. Pinch edges of tops to seal.
Bake at 350 degrees F (175 degrees C) for 1 hour in the preheated oven, or until filling is firm. Remove from oven and sprinkle cream cheese mixture over cooled custards. Chill while serving.