Carrot Cake Cheese Ball Recipe
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 8 ounces reduced-fat cream cheese (Neufchâtel), softened
  • 12 tablespoons honey
  • 11 teaspoon vanilla extract
  • 1½ teaspoon cinnamon
  • 1¼ teaspoon salt
  • 11 cup shredded carrot plus ¼ cup, divided
  • 1½ cup diced pineapple
  • 1¼ cup golden raisins
  • 1¼ cup chopped toasted pecans
  • 1¼ cup toasted unsweetened coconut flakes
  • 1 Carrot greens for garnish
  • 1 Include Ingredients ✕ +
  • 1 Exclude Ingredients ✕ -Whisk cream cheese, honey, vanilla, cinnamon and salt in a medium bowl until combined. Stir in 1 cup carrot, pineapple and raisins. Coat a large piece of plastic wrap with cooking spray. Scoop the cheese mixture onto it. Using the plastic wrap to help you, form the cheese mixture into a ball, then completely wrap in plastic. Refrigerate for at least 1 hour and up to 2 days. Just before serving, combine pecans, coconut and the remaining ¼ cup carrot in a small bowl. Turn the cheese ball out onto a serving plate and form into a carrot shape. Coat with the pecan mixture. Garnish with carrot greens, if desired.



Log in or Register to write a comment.