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Carrot Cake Cheese Ball Recipe

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4.1 from 83 reviews

This Carrot Cake Cheese Ball is a delightful, no-bake appetizer that combines the flavors of a classic carrot cake with creamy, tangy cream cheese. Enhanced with grated carrot, honey, spices, pineapple, raisins, and pecans, this cheese ball is perfect for parties or holiday gatherings. Coated with toasted pecans, coconut, and fresh carrot, it offers a delicious festive presentation when served with your favorite cookies.

  • Total Time: 1 hour 25 minutes (including chilling)
  • Yield: 8-10 servings

Ingredients

Cheeseball

  • 2 tablespoons butter
  • 1 cup freshly grated carrot
  • 8 oz. cream cheese, room temperature
  • 2 1/2 tablespoons wildflower honey
  • 1/3 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon fine grain sea salt
  • 1/4 cup chopped pecans
  • 1/2 cup pineapple tidbits, drained and patted dry
  • 1/4 cup raisins

Coating

  • 1/3 cup chopped pecans, toasted
  • 1/4 cup sweetened flake coconut, toasted
  • 1/4 cup freshly grated carrot

Serving

  • Cookies for serving

Instructions

  1. Soften the butter and cream cheese: Allow the butter and cream cheese to come to room temperature to ensure easy mixing and a smooth texture for the cheese ball.
  2. Mix the base ingredients: In a large bowl, combine the softened cream cheese, butter, wildflower honey, confectioners’ sugar, and vanilla extract. Beat the mixture until creamy and well blended.
  3. Add grated carrot and spices: Stir in the freshly grated carrot, cinnamon, and sea salt. Mix thoroughly to evenly distribute the flavors.
  4. Incorporate the mix-ins: Fold in the chopped pecans, pineapple tidbits, and raisins carefully until fully combined without crushing the pieces.
  5. Shape the cheese ball: Using your hands or a spoon, shape the mixture into a compact ball. Chill it in the refrigerator for at least 1 hour to firm up.
  6. Prepare the coating: Toast the chopped pecans and sweetened flaked coconut in a dry skillet over medium heat until golden and fragrant. Allow them to cool.
  7. Coat the cheese ball: Spread the toasted pecans, toasted coconut, and freshly grated carrot evenly on a plate or shallow dish. Roll the chilled cheese ball in the coating mixture, pressing gently to adhere the coating uniformly.
  8. Serve: Arrange the coated cheese ball on a serving platter and serve with your favorite cookies as dippers. Keep refrigerated until ready to serve.

Notes

  • Make sure to fully drain and pat dry pineapple tidbits to prevent excess moisture in the cheese ball.
  • Room temperature cream cheese and butter ensure a smooth, creamy base without lumps.
  • Toast nuts and coconut carefully to avoid burning and enhance flavor.
  • For best texture, chill the cheese ball for at least 1 hour before coating.
  • This cheese ball can be made a day ahead and refrigerated to develop flavors further.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes (for toasting nuts and coconut)
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: American

Find it online: https://allyumcooks.com/carrot-cake-cheese-ball-recipe/