Carrot Cake Cheese Ball

Everyone knows that I have a thing for carrot cake, so people are always sending me variations of my favorite dessert. I've tried everything from cookies to muffins—but this was the first time I had ever seen a cheese ball version. Yes, a cheese ball! And honestly, who doesn't love a good cheese ball?

This sweet twist on a classic party appetizer is packed with everything I love: warm spices, creamy goodness, and that signature carrot cake flavor. I'm planning to bring it to our next family event, and I already know it's going to be a hit!

And the best part? No cooking required.

Big thanks to Taste of Home for the original recipe that inspired this version—I tweaked it a bit to make it my own (and to keep my coconut-hating husband happy).

Ingredients

1 blocks of cream cheese, softened

½ C crushed pineapple, drained

¾ C shredded carrots (soaked in cold lemon water to keep them from turning green—trust me, it works!)

1/3 C raisins

2 T Honey

1 t Vanilla

½ t ground cinnamon

¼ t ground nutmeg

¼ t salt

½ C chopped pecans

¼ C coconut (unless you're married to my husband, who despises coconut—ah, the sacrifices of love)

Graham crackers, vanilla wafers, apple slices, ginger snaps

Directions

1.      In a large bowl, beat the cream cheese until smooth. Add pineapple, ½ C of the carrots, raisins, honey, vanilla, cinnamon, salt and nutmeg. Stir to combine.

2.      Shape cheese mixture into a ball, wrap and refrigerate for at least two hours.

3.      Roll cheese ball in coconut, pecans and ¼ C of carrots.

4.      Serve with graham crackers, vanilla wafers, apple slices and ginger snaps (my favorite)

Bonus idea: Drizzle with a little extra honey or dust with cinnamon just before serving for an extra sweetness.