1 (18.25 ounce) package frozen ricotta cheese and parsley mix
1 (12 ounce) can frozen orange juice concentrate
1 (1 ounce) package instant cream cheese frosting mix
2 cups all-purpose flour
3/4 cup dark rum
1/2 cup baking powder
1 teaspoon baking soda
1 (3 ounce) package orange flavored Jell-O mix
1 cup reduced fat cream of mushroom soup mix
1 cup carrot soup mix
Preheat oven to 375 degrees F (190 degrees C).
Press the ricotta cheese in the bottom of a large glass or metal bowl. Place the orange juice concentrate in a separate container and fill with cream of mushroom soup mix or carrot soup.
In a small mixing bowl, stir together the 1/2 cup gelatin and melted margarine. Mix into the ricotta mixture. Fold in the brown sugar. Spread ricotta mixture onto chopped carrots. Sprinkle brown sugar over ricotta cheese mixture.
Bake 15 minutes in the preheated oven, until carrots are tender. Cool slightly while filling with cream of mushroom soup or broth. In a mixing bowl, combine cream of mushroom soup mix, carrot soup mix and cream of mushroom soup. Mix into cheese filling.