1 (3 oz.) pkg. cream cheese
1 c. finely shredded cheddar cheese (4 oz.)
2 tsp. honey
2 lg. carrots, finely shredded (1 c.)
Parsley sprigs

Place cream cheese in a small mixer bowl; let stand at room temperature for 30 minutes to soften.

In the bowl beat cream cheese, cheddar cheese, and honey until blended. Stir in 1/2 cup finely shredded carrots. Cover and chill for 1 hour. Shape cheese mixture into 2 1/2 inch logs; taper one end of each log to look like a carrot.

Spread 1/2 cup finely shredded carrot on a piece of wax paper. Roll each cheese "carrot" in the shredded carrots, pressing lightly to coat. Just before serving, insert parsley sprig into the wide end of each carrot. To store, cover and refrigerate. Makes 10.