Carrot Cake Cheese Ball
Whisk cream cheese, honey, vanilla, cinnamon and salt in a medium bowl until combined. Stir in 1 cup carrot, pineapple and raisins.Advertisement
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.
1 1/2 fat