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

Place cream cheese in small mixing bowl; let stand at room temperature for 30 minutes to soften, add Cheddar cheese and honey to cream cheese. Beat on medium speed until blended. Stir in half of carrot. Cover and chill for 1 hour. Shape cheese mixture into 2 1/2 inch logs; taper end of log to look like a carrot. Spread remaining carrot on waxed paper. Roll each "cheese" carrot in shredded carrot. Store in refrigerator 4 to 6 hours. Just before serving insert parsley sprigs into wider end of carrot.