Preparation / Directions:
Place the cream cheese in the small mixing bowl; let stand at room temperature for 30 minutes to soften. Add Cheddar cheese and honey to the cream cheese in the bowl. With adult help, turn on the electric mixer to medium speed and beat until blended. Stir in half of the shredded carrot. Cover and chill for 1 hour. Shape the cheese mixture into 2 1/2 inch logs; taper one end of each log to look like a carrot. Spread the remaining shredded carrot on a piece of waxed paper. Roll each "cheese" carrot in the shredded carrot, pressing lightly to coat. Store in airtight container for 4-6 hours. Just before serving, insert 1 parsley sprig into the wide end of each carrot. Serve with crackers or toasted raisin bread.
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