Carrot Cake Cheese Ball
User Reviews
5
Carrot Cake Cheese Ball
Description
The Carrot Cake Cheese Ball starts with a base of full-fat cream cheese beaten smoothly with honey or maple syrup, vanilla, cinnamon, nutmeg, and salt. Fresh shredded carrot, diced pineapple, and raisins are folded in to replicate the classic carrot cake flavor and texture elements.
Once the mixture is chilled and shaped into a ball, it is rolled in a toasted pecan, coconut, and carrot mixture to add crunch and a decorative touch. The result resembles the taste of carrot cake but in a rich, creamy form that spreads easily on crackers or breads.
This dish can be served as a festive appetizer or snack. Garnishing with carrot greens or parsley adds a fresh look. It is important to use full-fat, regular block cream cheese to maintain the correct texture, and to drain the pineapple well to prevent excess moisture. Chilling before serving helps the cheese ball firm up and hold its shape better.
The mixture should not be left at room temperature too long to avoid becoming watery or losing firmness. Parsley or broccoli can be used as garnish alternatives if carrot greens are unavailable, and the cheese ball can be refrigerated for up to two days ahead of serving.
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 carrot plus 1/4 cup for garnish, shredded
- 1/2 cup pineapple diced and drained, fresh or canned
- 1/4 cup raisins
- 1/4 cup pecans toasted, chopped
- 1/4 cup coconut flakes toasted, unsweetened
- carrot greens for garnish, or parsley stem
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
- Use full-fat block cream cheese for the best texture; avoid low-fat, fat-free, or whipped varieties.
- Let cream cheese soften fully to room temperature before mixing to ensure smoothness.
- Drain pineapple thoroughly to prevent excess moisture from making the cheese ball wet.
- Limit mix-ins to those specified to maintain structural integrity and prevent falling apart.
- Keep the cheese ball refrigerated and do not leave it out too long to avoid watery texture.
- Carrot greens, parsley, or broccoli can be used as garnish options depending on availability.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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