Spiced carrot cake cheese ball with raisins and pineapple is rolled in coconut flakes and toasted pecans. A tasty and amusing starter or dessert!
– 12ouncescream cheesesoftened to room temperature – 2tablespoonshoneyor maple syrup – 1teaspoonvanilla extract – 1/2teaspooncinnamon – 1/4teaspoonnutmeg – 1/4teaspoonsalt – 1cupshredded carrotsplus 1/4 cup for garnish – 1/2cupfresh or canned pineapplediced – 1/4cupraisin – 1/4cupchopped pecanstoasted – 1/4cupunsweetened coconut flakestoasted – Carrot greens or parsley stemfor garnish
Ingredients
Using an electric mixer on medium speed, mix the cream cheese, honey, vanilla, cinnamon, nutmeg, and salt in a large bowl until everything is just mixed together.
Make sure to incorporate one cup of shredded carrot, chopped pineapple, and raisins by stirring them in with a spatula.
To prepare the cheese mixture, spray a wide sheet of plastic wrap with cooking spray and then spoon it onto the plastic wrap.
Form a ball with the plastic wrap to help you. Then, wrap the whole thing in plastic and put it in the fridge for at least two hours and up to two days.
It is recommended that you mix the pecans, coconut, and the remaining quarter cup of carrot in a small bowl right before serving.
The cheese ball should be turned out onto a serving plate, and then the cheese should be shaped into a carrot using your hands.
Apply a coating of the coconut and pecan mixture, and then garnish with carrot greens using the mixture. Provide it.
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