1 (3 oz.) pkg. cream cheese
1 c. finely shredded Cheddar cheese
2 tsp. honey
2 lg. carrots, finely shredded
Parsley sprigs

Let cream cheese stand at room temperature for 30 minutes to soften. Mix cream cheese, Cheddar cheese and honey in bowl. Beat with mixer until well blended. Stir in 1/2 the shredded carrots, cover and chill for 1 hour. Shape the cheese mixture in 2 1/2 inch logs and taper one end to look like a carrot. Roll in remaining carrot, pressing lightly to coat. Chill 4 to 6 hours. Insert parsley into wider end of carrot.