April-Fool Carrots - cooking recipe

Ingredients

1 (3 oz.) pkg. cream cheese
1 c. finely shredded Cheddar cheese (4 oz.)
2 tsp. honey
2 large carrots, finely shredded (1 c.)
9 parsley sprigs

Preparation

Place cream cheese in small bowl; let stand for 30 minutes at room temperature to soften.
Add Cheddar and honey to cream cheese. Mix on medium speed until blended.
Stir in 1/2 of shredded carrot. Cover and chill for 1 hour.
Shape into 2 1/2-inch logs, tapered at one end to look like a carrot.
Spread remaining carrot on wax paper.
Roll each \"cheese\" carrot in shredded carrot to coat. Store in airtight container in refrigerator 4 to 6 hours.
Just before serving, insert parsley sprig in top of carrot.