More sweet than it is salty, our carrot cake cheeseball is a fun, new way to eat dessert first! —Jamiking 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 chips, 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 crackers.
