More sweet than it is salty, our carrot cake cheeseball is a fun, new way to eat dessert first! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
- 1 package (8 ounces) cream cheese, softened
- 3/4 cup grated carrots, divided
- 1/2 cup well-drained canned crushed pineapple
- 1/3 cup golden raisins
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsweetened coconut flakes, lightly toasted
- 1/4 cup chopped pecans, toasted
- Cinnamon graham crackers, vanilla wafers and apple slices
Directions
- In a large bowl, beat cream cheese until smooth. Stir in 1/2 cup carrots, pineapple, raisins, honey, vanilla, cinnamon and salt. Shape cheese mixture into a ball (mixture will be soft). Wrap; refrigerate overnight.
- Just before serving, roll cheese ball in coconut, pecans and remaining 1/4 cup carrots. Serve with graham crackers, vanilla wafers and apple slices.
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