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

Place the cream cheese in small mixing bowl, let stand at room temperature for 30 minutes to soften. Add cheddar cheese and honey to the cream cheese bowl. Beat until blended. Stir in 1/2 of shredded carrot. Cover and chill for 1 hour.

Shape the cheese mixture into 2 1/2" logs; taper one end of log to look like carrot. Spread the remaining shredded carrot on a piece of waxed paper. Roll each cheese carrot in carrot. Cool for 4 to 6 hours then insert 1 parsley sprig.