Recipe Image

Carrot Cake Cheese Ball

  • 20 m
  • 20 m
Breana Killeen
“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.”


    • 8 ounces reduced-fat cream cheese (Neufchâtel), softened
    • 2 tablespoons honey
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • 1 cup shredded carrot plus ¼ cup, divided
    • ½ cup diced pineapple
    • ¼ cup golden raisins
    • ¼ cup chopped toasted pecans
    • ¼ cup toasted unsweetened coconut flakes
    • Carrot greens for garnish


  • 1 Whisk cream cheese, honey, vanilla, cinnamon and salt in a medium bowl until combined. Stir in 1 cup carrot, pineapple and raisins.
  • 2 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.
  • 3 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.
  • Make Ahead Tip: Refrigerate for up to 2 days.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019