Carrot Cake Cheese Ball
User Reviews
5.0
27 reviews
Excellent
Carrot Cake Cheese Ball
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Carrot Cake Cheese Ball is flavored with warming spices, raisins, and pineapple and rolled in a crunchy mix of coconut flakes and pecans.
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Ingredients
- 12 ounces cream cheese softened to room temperature
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup shredded carrots plus 1/4 cup for garnish
- 1/2 cup fresh or canned pineapple diced and drained
- 1/4 cup raisins
- 1/4 cup Chopped Pecans toasted
- 1/4 cup unsweetened coconut flakes toasted
- Carrot greens or parsley stem for garnish
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Instructions
- In a large bowl, using an electric mixer, beat the cream cheese, honey, vanilla, cinnamon, nutmeg, and salt on medium speed just until combined.
- Using a spatula, stir in 1 cup of shredded carrot, the diced pineapple, and the raisins.
- Coat a large piece of plastic wrap with cooking spray and scoop the cheese mixture onto it.
- Using plastic wrap to help you, form a ball, then completely wrap it in plastic and refrigerate it for at least 2 hours and up to 2 days.
- Just before serving, combine the pecans, coconut, and the remaining 1/4 cup of shredded carrots in a small bowl.
- Turn the cheese ball out onto a serving plate and mold it into a carrot shape using your hands.
- Coat with the coconut pecan mixture and garnish with carrot greens. Serve.
Notes
- If you’ve ever made cheesecake, you know there is more than one cream cheese. This is the same kind of thing. Do not get low-fat or fat-free cream cheese for this cheese ball; it will end up watery and wet. The same thing goes for whipped cream cheese. It may seem a lot easier to work with, but they add water to it so it will make a loose, wet, runny cheese ball that will not firm up like it should.
- For this recipe, the only thing to get is a block of full-fat cream cheese. Also, get the good stuff. This is the main ingredient, and it has to taste good. I highly recommend Philadelphia brand cream cheese because it is rich, thick, and exceptionally creamy.
- Let the cream cheese soften to room temperature before mixing it.
- Drain the pineapple well to avoid excess juice.
- Using too many mix-ins can cause the cheese ball to fall apart.
- Please do not leave it at room temperature for too long, or it can turn watery.
- Parsley will work as a garnish instead of carrot greens. You can also use broccoli, and people can dip it in the cheese.
Nutrition Information
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Calories
170kcal
(9%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
23mg
(8%)
Sodium
286mg
(12%)
Potassium
237mg
(7%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
2916IU
(58%)
Vitamin C
6mg
(7%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings as an appetizer
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Calories | 170kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 286mg | 12% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 2916IU | 58% |
| Vitamin C | 6mg | 7% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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