This sweet carrot-shaped cheese ball recipe is a clever take on an Easter dessert favorite: carrot cake. Serve with graham crackers, vanilla wafers, gingersnaps or apple slices for dipping fun that both kids and adults will love.

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • 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 1/4 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.


Make Ahead Tip: Refrigerate for up to 2 days.

Nutrition Facts

101 calories; 6.8 g total fat; 3.3 g saturated fat; 14 mg cholesterol; 120 mg sodium. 108 mg potassium; 8.7 g carbohydrates; 1 g fiber; 7 g sugar; 2.3 g protein; 2079 IU vitamin a iu; 4 mg vitamin c; 7 mcg folate; 31 mg calcium; 8 mg magnesium; 3 g added sugar;

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Wow it looks amazing! Hope taste is amazing too:) Read More
Rating: 5 stars
I used crushed drained canned pineapple toasted walnut pieces and Splenda instead of honey. It is a delicious recipe and was a hit with graham crackers and apples. Kids could make this easily with a little help cause you mix it all with a fork. This is a keeper. Read More
Rating: 5 stars
This is sooo yummy. It's more on the sweet side as far as cheese balls go. Tastes a little bit like cheese cake. I omit the nuts because of food allergies and it's still delicious. Read More