Savory Carrot Cheese Ball Recipe Easy Cheddar Appetizer

Instructions:

1. Ensure cream cheese is fully softened to room temperature. Grate carrots finely. Lightly toast 1/2 cup of pecans, let cool slightly, and chop roughly; reserve a small amount for the mixture and the rest for the coating.
2. In a large mixing bowl, cream the softened cream cheese using a spatula until smooth.
3. Add the grated cheddar, grated carrot, chopped green onion, 1/4 cup of the chopped pecans, Worcestershire sauce, cinnamon, nutmeg, garlic powder, salt, and pepper to the cream cheese. Mix everything until just combined, avoiding overmixing.
4. Place the mixture onto a sheet of plastic wrap or parchment paper. Use the wrap to gently shape the mixture into a uniform ball.
5. Wrap tightly and refrigerate for a minimum of 2 hours, or preferably 4 hours, until the cheese ball is firm enough to handle easily.
6. On a shallow plate, combine the remaining chopped pecans (1/2 cup) and dried parsley flakes (if using) for the exterior coating.
7. Unwrap the chilled cheese ball and gently roll it across the pecan mixture until it is evenly covered on all sides.
8. Place the coated cheese ball onto your final serving platter and chill for another 30 minutes before serving with crackers or crudités.