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.
I’ll definitely be using this frosting again and again for this sheet cakerecipe. I used my favorite cream cheese frosting recipe and added some minced pineapple to it (you can used crushed but all I had was tidbits)
Also I doubled the frosting recipe and ended up with a little more then a cup left of frosting. BEAT eggs, pumpkin, granulated sugar, brown sugar, oil, raisins, carrots and milk mixture in large mixer bowl
Flatten the balls slightly with your fingers. I had carrotcake for my birthday decided it would make an excellent cookie so off to Google again and I came up with a Martha Stewart recipe and a variation at Eats Well With Others
Sweets and football games on TV will quiet this man faster than anything I know. all decorated for the new season of autumnthick layers of frosting on my cakes, that's why the recipe calls for such large amounts of ingredients